Chicken Sour Cream Enchiladas

These are some of my FAVORITE enchiladas. There are never leftovers and they are flavorful and creamy. The ingredient list is again, easy and basic, and you just can't go wrong with this one! The picture is courtesy of Nibble Dish and can be found here.

MOM’S CHICKEN SOUR CREAM ENCHILADAS

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

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.