Got a wild hair to have chicken enchiladas based on a long ago lost recipe. Digging into the strange and dark recesses of my brain I came up with this. It turned out great and my trusty barometer (hubby) told me they were best ever. I had to make them again to come up with the proportions for the seasonings.
Servings: 4-6 servings
Ingredients
4boneless chicken breastscooked and cut into bite-sized pieces
1/2cupchopped sweet onions
1can Ro-Tel tomatoesdrained
1can chopped green chilesdrained
1can cream of chicken soup
1/2cupsour cream
2cupsshredded cheddarreserving 1/2 cup for topping