Chicken Enchiladas

Everyone I have passed this on to has made it their own. With a few changes to fit your taste buds it is a winner with the whole family.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 4  chicken breasts, cut in small pieces
• 1  cup sour cream
• 2 (10 1/2ounce) cans  cream of chicken soup
• 1 (4 ounce) can diced green chilies
• 1  onion, chopped
• 1  teaspoon chili powder
•  salt
•  pepper
• 8  inches flour tortillas
• 2  teaspoons butter
• 1 (16 ounce) bag mixed cheeses

Directions

1. Mix together in bowl sour cream and cream of chicken soup. Set aside.
2. Cook Chicken breast pieces in butter with chopped onion. When tender add chili powder and green chilis. (you can alternate green chili with drained rotell for spicer flavor) Add about 2 tablespoons of sour cream and chicken soup mixture to chicken. You may want to add salt, pepper, or even some garlic if you choose.
3. Roll up chicken in each flour tortilla. Do not layer. After filling each tortilla cover them with the remaining sour cream and soup mixture. Cover with cheese.
4. Place in 350 degree oven for about 25 minutes.