Frank's Chicken Enchiladas

2-3 large chicken breasts
1 large can cream of mushroom soup
1 large bag mexican shredded cheese
1 cup sour cream
1 small onion
1 tbsp butter

1 small can green chiles
salsa
a few dashes of garlic powder (optional)
6 flour tortillas


Cut chicken into small bite-sized cubes & saute. Season with garlic powder (still optional). While it is cooking, saute onion with butter. When onions are done (golden), add the cream of mushroom, sour cream, green chiles, and about 1/2 of the bag of shredded cheese. Mix until cheese is melted & add some salsa for flavor, if desired. Separate about 1/4-1/3 of the mix & add the chicken to the bigger half of the sauce. Grease a 9-13 baking dish & fill about 6 tortillas evenly with the chicken & sauce mixture. Place in pan with folded side down. Use the mix that you had set off to the side to cover the top of the enchiladas in the pan, & add the rest of the cheese. Bake for 30-35 minutes @ 350 degrees. Let stand for a few minutes before serving.

I tried to make this from memory the other night (Frank was supposed to come cook for us but came late so I just went ahead & cooked so it'd be ready when he got here) & forgot the sour cream. It tasted pretty much exactly the same, so if you're looking to make it slightly healthier, you can omit sour cream! Enjoy! :)