Chicken Enchiladas

Ingredients:
3 cups shredded chicken
1 cup sour cream
1 can cream of chicken soup
1/4 cup onion chopped
3 Tblsp butter
1/2 cup salsa
2 cups mont-jack or mild cheddar cheese
1/4 cup milk
1 pkg flour tortillas (I use the 10 inch size)

Boil chicken and shred. In a pan, melt butter and saute the chopped onion. Add to it the soup, sour cream, salsa and 1 1/2 cups of the cheese and mix until cheese is melted. Remove and set aside 3/4 cup of this mixture for later. To the remaining mixture add the chicken and stir together. Fill the tortillas with the chicken/cheese mixture and roll up placing in a greased 9x13 baking dish seam down. This will fill approximately 8 tortillas (or more if you use smaller sized ones). Once they are all filled and in the baking dish, add 1/4 cup milk to the cheese mixture that was set aside and then pour that down the middle on top of the tortillas. Finish by sprinkling the remaining 1/2 cup shredded cheese on top of that. Bake in a 350 degree oven for 30 minutes. I garnish with lettuce, tomato and cilantro and serve with mexican rice.

This one is always a hit and is super easy and delicious!!!!