Ingredients

• •6 whole chicken breasts, cooked and shredded
• •1 medium onion, chopped
• •1 tablespoon butter
• •8 ounces cream cheese, softened
• •1 small can diced green chilies
• •1 package medium flour tortillas
• •1 can cream of chicken soup
• •3/4 cup water
• •8 ounces sour cream
• •1 cup shredded cheddar cheese

Instructions

1. 1Preheat oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish.
2. 2Melt the butter in a skillet over medium heat. Add the chopped onion and sauté until softened.
3. 3In a large bowl, combine the cooked shredded chicken, sautéed onion, softened cream cheese, and green chilies. Mix until evenly combined.
4. 4Spoon the chicken mixture down the center of each flour tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
5. 5In a separate bowl, combine the cream of chicken soup, water, and sour cream. Stir until smooth.
6. 6Pour the sauce evenly over the enchiladas.
7. 7Bake uncovered for 35–40 minutes, until the enchiladas are heated through and the sauce is bubbling around the edges.
8. 8Sprinkle the shredded cheddar cheese evenly over the enchiladas.
9. 9Return to the oven for about 5 minutes, or until the cheese is completely melted.
10. 10Let stand for 5 minutes before serving.
11. 11Serves 8–10.
12. 12Freezer note: The enchiladas can be frozen before baking. For best results, omit the cheddar cheese before freezing and add it near the end of baking.