Sour Cream Chicken Enchiladas

3 chicken breasts cooked and shredded
2 cans cream of chicken soup
8 oz sour cream
2 small cans green chilies
1 soup can water
2 cups grated cheddar cheese
1 cup chopped onion
12 tortillas

Boil chicken in seasoned water, save stock. Make sauce out of the next 4 ingredients. Add sheddred chicken. Dip tortillas in chicken stock and stuff with sauce and 1 tablespoon cheese and onion. Roll in casserole dish and cover with remaining sauce and cheese.

Bake at 325 degrees for 30 minutes.

These make 2 9x13 pans and reheat very well.

Other variations: If you have already cooked chicken you can use canned stock to dip the tortillas in. You can also use one can each of cream of chicken and cream of mushroom soup. You can also use Monterrey Jack cheese or a blend of Mexican cheeses.