"2 enchiladas per serving..."
INGREDIENTS
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1 small onion
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1 tablespoon butter
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1 tablespoon garlic
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1 can Cream of Chicken Soup
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1 can green chili enchilada sauce
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1/2 cup sour cream
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2 cups chicken
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10 (8") corn tortillas
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1 cup Monterey jack cheese
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1 can chopped green chilies