Chicken Enchilada Recipe

These Enchiladas are yum. If I bring you a meal- this is likely to be it... : )

This recipe is doubled and makes two 9x12 casserole dishes*

30 small tortillas
2 large cans green chile enchilada sauce
4-cups shredded cheese (the taco blend)
1 diced onion
1 16oz sour cream
2 lbs chicken breast

Bake chicken, shred, add the diced onion.
In each tortilla put the chicken/onion mix, a dollop of sour cream, a spoonful of enchilada sauce, and a sprinkle of cheese.

Roll up and put into 2 9x12 baking dishes (15 or so in a pan). Pour the rest of the enchilada sauce over the top of the rolled tortillas and sprinkle the rest of the cheese on the top.

Bake 20 minutes at 350.

**This recipe is doubled- the extra pan can go in the freezer - You can make it in a throw-away foil baking pan so you have something ready for anyone who might need a meal (or, of course you can eat it yourself later).