CREAMY CHICKEN ENCHILADAS

Creamy Chicken Enchiladas

8 corn tortillas
2 cups jack cheese, grated
6 green onions, chopped
2 (10 3/4 ounce) cans condensed cream of chicken soup
8 ounces sour cream
1 (4 ounce) can chopped green chiles
1/2 teaspoon salt
1 tablespoon oil, for frying
4 chicken breasts, cooked and cubed

Preheat oven to 350 degrees F.

In a medium saucepan heat chicken soup, sour cream, chiles and salt until hot. Add cubed chicken to the sauce.

Fry tortillas in a small amount of hot oil for about 5 seconds each until soft. On each tortilla place 1/4 cup cheese, some onion and about 2 tablespoons sauce. Roll and place seam side down in a 2-quart casserole dish. Pour remaining sauce over the top, covering well. Bake for 20 to 30 minutes at 350 degrees F.