White Chicken Enchiladas

White Chicken Enchiladas

1 1/2 cups cream of "something" soup

(original recipe calls for chicken, but I usually use mushroom from THIS recipe here)

1/2 cup sour cream

2 TB butter

1/2 cup chopped onion

1 tsp chili powder

2 cups diced, cooked chicken

4 oz chopped green chilies

8 tortilla shells

2 cups (or more) cheese (Mexican blend or cheddar)

Stir soup and sour cream together in a bowl and set aside

Heat butter in saucepan, add onion and chili powder and cook until onion is tender

Stir in chicken, green chilies and 3 TB of soup mixture

Spread along center of each tortilla, roll and place in greased 12x8 baking dish

(I usually use my 9x9 square for just us or the 9x13 if I am doubling)

Spread remaining soup mixture over enchiladas

Bake, covered at 375 for 15 minute,

Uncover and sprinkle with cheese and bake until hot through and cheese is melted

I often put the cheese on when I make this, keep covered for about 1/2 the baking time, and then leave uncovered the remainder.

I usually cook around 30 minutes

I almost always make this in the morning or day before and place in refrigerator till I am ready to bake.

Haven't tried freezing it.