Easy Chicken Enchiladas

A very basic, but good recipe for chicken enchiladas with a sour cream sauce.

For this recipe I used canned chicken breast. Leftover rotisserie chicken would be even better.

6 tortillas (I like corn tortillas)

1- 12.5 oz. can chicken breast, well drained and shredded.   
1 Tbls. butter
1 small onion chopped
1 can of tomatoes with green chilies (drained)
½ pkg. taco seasoning mix
1 can of cream of chicken soup
1 8 oz container of sour cream
½ cup of milk
4 ozs. shredded cheese

Optional additions: black beans or corn, cilantro, garlic, green pepper, black olives. 

Preheat oven to 350 degrees.
In a skillet, sauté the onions in butter until soft.
Add in the shredded chicken, taco seasoning, tomatoes, and HALF the can of cream of chicken soup.
Cook over low heat until warm and mixed thoroughly.
Spoon the mixture evenly on to each tortilla and roll up.
Place each enchilada into a lightly oiled 9×13 pan with the seam side down.
Repeat until your pan is full.
Meanwhile, mix the remaining cream of chicken soup, sour cream and milk in a bowl until combined.
Pour mixture over your rolled tortillas. Sprinkle with cheese
Bake for 20 minutes until heated through.

Sprinkle with chopped cilantro, if desired.