Sour Cream Chicken Enchiladas by Gayle Cameron

1 large container sour cream
2 packages cream cheese
1 can cream fo chicken soup
4 cups cooked chicken breast
1 can diced green chiles
1 onion, chopped finely
12 oz. can evaporated milk
12 flour tortillas
12 oz. jack cheese, shredded

Mix sour cream, cream cheese, chicken soup, chiles and chopped onion together. Microwave until melted and well blended. Thin with evaporated milk if needed. Spray a 9x13 pan with Pam. Spread a small amount of sauce on bottom of baking dish. Spread a small amount of sauce on each tortilla and place 1/3 cup chicken inside. Roll tortillas and place seam down in baking pan. Spread leftover sauce over tortillas. Sprinkle with shredded cheese. Bake at 350 for 25 minutes or until bubbly.

**These taste like Maggie Mae's! I actually split this recipe in half for just the two of us and used 2 big cans of chicken because I had them on hand. As always, I left out the chiles and onion. Yum-O!