Mom's Chicken Sour Cream Enchiladas

I grew up with this recipe but, amazingly enough, I have never made it myself until tonight! IT WAS SOOOOO GOOD!!! It took very little time to prepare and I am currently sitting in the most comfortable position I can comprehend to try and take some pressure off of my extremely full stomach. I think my husband had 4 helpings! Try this one! You won't be disappointed! Sorry there is no picture... I will hopefully have a camera soon!

MOM’S CHICKEN SOUR CREAM ENCHILADAS

2 cans cream of chicken soup
½ chopped onion (I just sprinkle in onion powder)
1 can diced chilies
¾ c. water (I used chicken broth)
2 cups diced, cooked chicken
12 - 16 oz. Sour cream (I only used about 12 oz.)
Tortillas
Cheddar cheese

Mix together in a warm pan: soup, onion, chilies, and water. Add chicken. Fold in sour cream. Heat tortillas in frying pan (I just spray the pan or put in a little butter). In a 9 x 13 pan cover bottom of pan with sauce. Put 2 Tbsp. sauce and 1 Tbsp. grated cheese into tortilla and roll. Put side by side in pan. Cover with remaining sauce. Sprinkle with grated cheese. Cover. Bake at 350 for 20 minutes. These are even better if they sit for one hour before baking.

*NOTE: For those of you who like things SPICY I added about 1/4 tsp of cayenne pepper to our sauce. I also sliced olives and topped my enchiladas with them.