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Chicken Enchiladas

2-1/2 cups chopped cooked chicken
1 (16-ounce) container of sour cream
1-1/2 cups (6-ounces) shredded cheddar cheese
1/3 cup chopped onion
12 flour tortillas
oil
1-1/2 cups salsa

Combine chicken, 1 cup sour cream, 3/4 cup cheese and onions; mix well.
Dip tortillas in hot oil to soften; drain.
Top each tortilla with 1/4 cup chicken mixture; roll up tightly.
Place seam side down, in 13 x 9-inch baking dish.
Top with salsa.
Bake at 375 degrees for 25 minutes.
Sprinkle with remaining cheese.
Serve with remaining sour cream.

Makes 6 servings.