(adapted from Rie'sRie's recipe....)
1 large can white meat chicken
1 can cream of chicken soup
1 small container sour cream
1 package shredded cheddar cheese
1 soup can milk
(or ½ can of half-n-half plus ½ can water)
8 whole wheat tortillas
chopped onions (optional)
Preheat oven to 450.
Mix chicken, half of cheese and onions in bowl.
Place spoonful of chicken mixture in center of
tortilla and fold, laying side by side in greased baking dish.
Take leftover chicken mixture and add remaining
ingredients to make your sauce (save some cheese to top it off).
Pour sauce over enchiladas and top with cheese.
Bake covered until bubbly, about 30 minutes.
