Creamy Chicken Enchiladas

4 chicken breasts, cooked and shredded
¼ cup onion , chopped
1 small can of green chilies, drained
2 cans of cream of chicken soup
1 cup salsa, divided
½ cup sour cream
Cheddar cheese to your liking
12 flour tortillas

Shred cooked chicken breasts. In a small bowl combine onion, chilies, cream of chicken soup and ½ cup salsa. Remove 1 cup and set aside. Add chicken to the mixture in the bowl. Mix well. In a baking dish, put ½ cup of the reserved mixture on the bottom of the baking dish to prevent major sticking. Place a little of the chicken mixture in the flour tortilla, roll, and arrange on the bottom of the baking dish. You may have some chicken mixture left over, if you do, mix it with the reserved ½ cup an pour over top of tortillas. Top with the remaining ½ cup salsa and desired amount of cheddar cheese. Bake covered at 350 for 20 minutes and then bake uncovered for 8-10 minutes or until bubbly.

This is a very yummy recipe and is a great comfort food recipe. Enjoy