Chicken Enchiladas

1/2 Pint Sour Cream
1 1/2 Cups Chicken, Cooked, Cubed or Shredded
Green Onions
2 Cans Cream of Chicken Soup
2 T Hot Sauce
1 Can Green Chilies
1 lb Grated Cheese
Flour Tortillas

Mix everything together except cheese and tortillas. Spread some of the mixture on bottom of pan.  Put mixture on tortilla, sprinkle with cheese, roll up.  Place in pan.  Spread sauce on top of tortillas and sprinkle cheese on top.  Bake at 325 for 30 minutes

Variation

1 lb Chicken Breasts, Boil for 15 minutes or until no longer pink.  Drain and shred.  I use my mixer with the paddle attachment to shred the chicken.
4 Green Onions, Chopped
2 Tablespoons Fresh Cilantro, Chopped
1 Jalapeno, Seeded and Minced
3 Cans, 10 oz each, Green Enchilada Sauce
8 Corn Tortillas
1 Cup Cheddar Cheese, Shredded
2 Cups Lettuce, Shredded
1/2 Cup Salsa
1/2 Cup Sour Cream
1Tomato, Diced
1 Can 2 oz Olives, Sliced

Preheat oven to 350.  Lightly coat a 9x13 pan with cooking spray.

Lightly coat a large skillet with cooking spray and place over medium heat.  Add green onion, cilantro, jalapeno, saute for 2 minutes.  Add chicken and 1 can enchilada sauce.

Pour remaining 2 cans enchilada sauce in a microwavable bowl.  Microwave till warm, about 2 minutes.  Dip each tortilla in the heated sauce and fill with chicken mixture. Roll up and place seam side down in pan. 

Pour remaining sauce over tortillas and sprinkle with cheese.  Bake until cheese is melted. 

Serve with lettuce, salsa, sour cream, tomatoes and olives.