Creamy Chicken Enchiladas

Found this recipe in a cook book and thought I would try it! Sounds delish! Most this stuff I already have on hand anways too!

Ingredients:

16 oz. plain yogurt or sour cream (I will be using sour cream)

1 can cream of mushroom soup

1 small can diced green chilies

1\4 teaspoon cayenne pepper

16 corn or flour tortillas

2 cups cooked chicken,shredded

16 slivers cheddar cheese

1 medium onion, peeled and chopped

1 cup grated cheese

Directions:

preheat oven to 350. Blend together yogurt or sour cream soup chilies and cayenne. Spread 1\2 the mixture on the bottom of a 13X9 Pyrex dish. Along the center of each tortilla, place a tablespoon of chicken, a sliver of cheese and a teaspoon of onion. Roll up and place seam side down in the pyrex dish. Continue until all the tortillas are filled. Pour remaining soup mixture over the tortillas. Top with grated cheese. Bake for 20 minutes or until heated through. Serve with fluffy spanish rice, yields 8 servings.

Note: Other can soups may be used instead of cream of mushroom. Try cream of celery or chicken or potato!