Chicken Enchiladas

Hazel's Hot Dish Recipe of the Week

Chicken Enchiladas

4 large chicken breast; cooked, boned, diced
3 cups grated Monterey Jack cheese
1 large onion diced fine
1 (4 oz.) can diced green chilies
1 cup sour cream
3 tablespoons butter
2 (10 1/2 oz.) cans cream of mushroom soup
10 tortillas (warmed)

Combine first five ingredients in a large bowl; add half can mushroom soup. Mix well with hands. Melt 1 tablespoon butter in the bottom of a 9 x 13 baking dish. Fill warmed tortillas with chicken/cheese mixture and roll up. Place in prepared baking dish, seam side down. Melt remaining 2 tablespoons butter, add remaining cream of mushroom soup (1 1/2 can); heat. Pour over enchiladas, bake uncovered for 30 minutes in a preheated 350° oven. Pinto beans, rice, chopped tomatoes with sliced acocados and sour cream make great sides for this dish.