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Sally’s Chicken Enchiladas

FILLING:
4 cup shredded or canned chicken
8-ounces cream cheese (softened)
4 Tablespoons chopped green chilies
1/2 cup sauted onions
1/2 teaspoon cumin
1 cup shredded cheese (prefer Mexican OR your choice)
salt & pepper
10 Large OR 20 small floured tortillas

Place 1 heaping Tablespoon on each flour tortilla.
Roll up-Place seam-side down in 9 x 13-inch greased dish.

SAUCE:
1 can cream of chicken
1 cup sour cream
2 Tablespoons chopped chilies
TO SPRINKLE OVER TOP:
1 cup shredded cheese

Mix sauce and spread over tortillas.
Sprinkle cheese over top of tortillas.

Bake at 350 degrees for 30 minutes.