Chicken enchiladas

from Celeste Fisher

   1 chicken (boiled and taken off the bone)
   1 doz. corn tortillas
   1 can cream of chicken soup
   1 can chopped green chili
   1 pint sour cream
   Chopped onion and cheese to taste
 
Put the sour cream, chili, soup and chicken in a pan and heat up on low heat.  It says to sprinkle garlic and cumin but I don't usually do that.  Soften tortillas in boiling water.  (Be sure to put them in and take them out pretty quickly or they will fall apart.)  At this point, you can either layer them in a pan with half sauce first half tortillas next, half onions, half cheese last.  Or you can roll the chicken mixture in the tortillas like enchiladas and put sauce and cheese on top.  I rarely put the chopped onions in but if your family likes onion it is yummy with the onions.

Cook at 350 degrees for 25-30 minutes.