Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1/2 tsp salt
1 (4 oz) can diced green chilis
1 cup chopped, cooked chicken or turkey
* Combine all ingredients and stir until smooth.
Filling:
2 cups grated cheddar cheese
1/2 cup chopped onions
* Combine in separate bowl.
Other ingredients:
12-15 Corn tortillas
1 (10 oz) can enchilada sauce
cooking oil
sour cream
Cheese, grated, for topping
* Dip corn tortillas in hot oil to soften.
* Spread a small amount of sauce over each tortilla and place potion of filling (onion and cheese mixture) across center of tortilla.
* Roll each tortilla and place seam-side down in a 9x13 baking dish.
* Fill as many tortillas as you have filling for, but leave some of the sauce for the top of the enchiladas.
* Pour remaining sauce over enchiladas, and then pour the can of enchilada sauce over the top.
* Sprinkle generously with cheese and bake at 350 for 20-30 minutes, until bubbly hot.
* Serve with green onions, salsa, and/or sour cream.
