Sour Cream Chicken Enchiladas

• lb chicken, cooked, shredded↗1⁄2 lb
• large onion, diced, sauteed↗1
• tortillas (corn or flour)↗8
• ounces sour cream↗8 ounces
• ounces cream of chicken soup10 1⁄2 ounces
• ounces diced tomatoes7 ounces
• ounces mild green chilies↗3 ounces
• cup chicken broth↗1⁄2 cup
• cups shredded cheese2 cups

Step-by-step instructions

1. 1

   Evenly distribute chicken and onions into 8 tortillas. Sprinkle some cheese into each one, and then roll. Place in a sprayed or non-stick 13x9 dish with seam sides down.

2. 2

   Mix sour cream, soup, tomatoes, chilies, and chicken broth. Spread evenly over the top of rolled tortillas. Evenly sprinkle remaining cheese over top of sauce.

3. 3

   Bake for 20-25 mins at 400°F.