Sour Cream Chicken Enchiladas

2 cups shredded chicken from a rotisserie chicken

1 T butter

½ onion, chopped

1 can Rotel

1 T taco seasoning

1 can cream of chicken soup

1 8 oz container of sour cream

1 cup milk

1-2 cups shredded cheese

10 corn tortillas

DIRECTIONS

Preheat oven to 350 degrees.

Melt butter in a skillet; add the onion and sauté until tender.

Add the shredded chicken, taco seasoning and ½ can of cream of chicken soup.

Cook over low heat until heated through.

Warm the tortillas in a slightly wet paper towel in the microwave for about 30 seconds to 1 minute. (This will allow you to roll the tortillas without them breaking)

Spoon mixture in each tortilla. Roll them and place in baking dish with the seams down.

In a separate bowl, combine the sour cream, the other half of the cream of chicken soup and milk.

Pour mixture over the rolled tortillas...sprinkle cheese on top.

Bake for approximately 20 minutes until heated through.