Corn tortillas
1 (4 ounce) can green chilies
1/2 cup minced onion
2 cups cooked chicken or turkey
1 cup sour cream
2 cups sharp cheddar cheese
Topping:
1 can cream of chicken soup
1 cup sour cream
…..
Mix chicken, chilies, onion, 1 cup sour cream and cheese together. Lightly fry corn tortillas one at a time in a non-stick pan using approx 1 teaspoon oil per tortilla. Fill fried tortillas with a scant 1/4 cup filling and roll up. Place enchiladas seam side down in a greased 9×13 baking dish. Combine topping ingredients and evenly pour over enchiladas. Bake at 350 degrees for 30 minutes.