Chicken Enchiladas

Found this recipe in the MORMON COOKBOOK by Julie Badger Jensen

2 cups chopped cooked chicken
1 cup sour cream
1 (7oz) can chopped green chilies
1 cup chopped onions(We use white onions)
2 tablespoons butter
1/2 teaspoon salt
4 cups shredded Monterey Jack Cheese(We use Pepper Jack Cheese and LOVE it)
10 flour tortillas
1 (15oz) can mild enchilada sauce(We buy a 19 oz can of this)
Green onions to garnish, chopped

Combine chicken, sour cream, and green chilies. Set aside. In another pan saute onions in butter until golden.  Add onion, salt, and 2 cups cheese to chicken moisture. ( I add a little more). Dip tortillas in enchilada sauce to soften. Spoon about 1/2 cup of the chicken mixture into each tortilla. Roll up and place close together in 2 greased 9X13 pans(5 enchiladas per pan). Cover with remaining shredded cheese(I put the remaining pepper jack cheese and the take some shredded chedder cheese and put that as well on top until i feel satisfied. ( i love cheese.. ) Garnish the top with the chopped green onions and then bake uncovered at 350 for 20 to 30 minutes.

We usually make this when we have someone come over, or we sign up to take someone a meal since it makes ten enchiladas! But this is our new favorite recipe :) (Warning: Will cause pregnant women heartburn.. lol. But it is worth it:))