Creamy Chicken Enchiladas

This has been a family favorite through the ages!

2 Cups of shredded chicken
1 Onion, chopped
2 Cans of Cream of Chicken (skip all the salt & preservatives by making your own)
1 pt of Sour Cream (I often use plain yogurt)
1 -1 1/2 dozen tortillas (I use wholegrain/wholewheat but corn tortillas are great too)
1 Cup Chopped Green Chiles
White or Cheddar Cheese

Saute onions in butter, then add the cream of chicken, chicken and chili peppers.  Turn of heat and stir in sour cream or plain yogurt.  Soften tortillas in hot grease (optional) Drain and put in a spoonful of chicken misture in each tortilla.  Roll up and lay seam side down.  POur what is left on top.  Grate cheese and put on top.

Bake at 350 until heated through and bubbly; use a 9 x 13ish pan.

Here are what two sources online say to do for baking frozen enchiladas:

Unwrap the frozen enchiladas, cover with foil, and bake at 400° F until heated through, after 30 remove foil and pour thawed sauce and cheese over enchiladas and continue to cook until bubbling and beginning to brown, 15 to 20 minutes more.

Martha Stewart says:

Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.

Check out what the Pioneer Woman does for her White Chicken Enchiladas for a fantastic step by step tutorial with pictures!