Green Enchiladas  (feeds 3-4 people)
AJ Brush

This is a yummy and easy recipe never fails to impress guests when we
serve it to them. I was given the original recipe by my friend Jenny
MacFarlane, I've added some measurement information and a few and
modifications.  The best thing about this recipe is that the measurements
are very flexible.

3 chicken breasts chopped into chunks
1 onion ( medium)
1/2 small can green chiles (we use mild)
2 16oz cans green enchilada sauce
1 small tub sour cream
1 pkg soft tortillas  (any kind, though I've never made it with corn)
2 c. shredded cheese (we are always very generous with the cheese)

Saute the chicken and onion.  Add the chilies and one can of enchilada
sauce.  To assemble the dish, put some of the chicken mixture into a
tortilla with a dab (you call on how big) of sour cream.  Roll up the
tortilla and put in a 8 1/2 by 11 baking dish.  Repeat with remaining
tortillas or until dish is full or you run out of chicken mixture. 
Pour one can of enchilada sauce over the rolled tortillas and sprinkle
with cheese. 

Bake at 350 deg. for 15-20 minutes.  Feeds 3 - 4 people.