CHICKEN ENCHILADAS

CHICKEN ENCHILADAS

6 chicken breasts, halved, cooked and diced

1 med. onion, chopped and sautéed in butter

8 oz. cream cheese, softened

1 sm. can green chilies, chopped

1 pkg. med. flour tortillas

1 can cream of chicken soup 3/4 c. water

8 oz. sour cream

Cheddar cheese, shredded

Combine chicken, onion, cream cheese and chilies. Spoon into flour tortilla and roll up. Place in greased Pyrex baking dish seam side down. Combine soup, water and sour cream. Pour over top of tortillas. Bake in preheated 350-degree oven for 35 to 40 minutes. Sprinkle with cheddar cheese and heat to melt. May be served with rice

and beans. May be frozen but omit cheese before freezing. Serves 8 to 10.