Chicken Enchiladas

2 cups chopped cooked chicken

1 cup sour cream

1 7-oz can green chilis (mild)

1/2 chopped onion

1 T. butter or oil

3 cups shredded cheese (cheddar or Monterey jack)

10 flour tortillas

1 bottle mild enchilada sauce (I use Ortega mild green sauce in a bottle)

Combine cooked chicken, sour cream, green chilis and half the bottle of green sauce in a bowl. Saute onion in butter/oil. Add onion to chicken mixture. Add cheese. Pour some green sauce into bottom of 9x13 pan and dip the tortillas into that sauce to moisten them. Spoon mixture into tortillas, roll and place in baking dish. Pour a little more green sauce and any leftover mixture on top of finished product. Top with leftover cheese.

Bake at 350 for 20-30 min