sour cream chicken enchiladas

Are you ready?  I'm about to share with you one of my family's favorite recipes.  We had it at least once a month.  We served it to company several times.  We took it to all the potlucks.  Why?  It's just that good.

Sour Cream Chicken Enchiladas

• 12 corn tortillas
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/2 cup sour cream
• 4 oz. chopped green chilies
• 1/2 cup onion, chopped
• 1/2 t. salt
• 2 cups chicken, chopped
• 2 cups grated cheddar

Combine soups, sour cream, green chilies, and salt.  Heat and stir until smooth.  Mix cheese, onion, and chicken.  Steam tortillas to soften, and place chicken mixture across center of tortilla.  Roll and place seam side down in casserole dish.  (To prevent tortillas from being hard, spray dish with cooking spray and then pour a little of the soup mixture on the bottom.)  Pour soup mixture over enchiladas.  Sprinkle with additional cheese and onion if desired.  Bake at 350 degrees for 40 to 50 minutes.