Chicken Enchiladas

 Chicken Enchiladas                                             a favorite of Jacquelyn Hurley's family

6 boneless chicken breasts, cook and shred

Seasoning salt to taste

2 cans Cream of Chicken soup

1/2 onion diced  

1 cup sour cream

1/2 onion diced

1-2 cans diced green chilis

Milk

Cheddar cheese

Flour tortillas

Cook chicken, sprinkle with seasoning salt, Mix cream soups, sour cream, onion, green chilis with a little milk to get a good consistency, not too thick. Put chicken, sauce and cheese in tortilla and roll up tight.  Fit as many as you can into 9x13 pan.  Spread sauce over top covering all edges.  Sprinkle more cheddar cheese over top.   Bake at 350 until heated and bubbly. 

For additional Mexican flavor- add seasonings :  1/4 tsp. cumin, 1/4 tsp oregano, 1/2 tsp garlic powder.