Chicken Enchiladas

1. 1

   Cook and debone chicken; chop into small pieces. Chop green onions and tops. Mix with chicken, 1/2 the cheese, 2/3 of sour cream and chopped chilies. In another bowl, mix soup and remaining sour cream. Roll chicken mixture in tortillas; place in a row in large pan (9 1/2 x 13-inches).

2. 2

   Cover enchiladas with soup mixture and top with cheese.

3. 3

   Bake, uncovered, at 350u00b0 for 30 minutes or until cheese is melted. Serves 4 to 6.

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