Cheese Enchiladas

Cheese Enchiladas
3 cans cream of chicken soup
3 cups grated cheddar cheese
1 1/2 cups sour cream
1 chopped onion (I usually use 1-2 T. minced)
flour tortillas
Chicken (optional) - We prefer it now with chicken. I usually use the canned chicken - it's already cooked and shreds much easier

Mix together in large sauce pan the soup, 1 1/2 cups cheese, sour cream and chicken. Heat through. Butter 9X13 dish. Lay flour tortillas open. Spread mixture on tortillas, add a little more cheese. Roll up. Place in dish. Pour rest of mixture over enchiladas and top with more cheese. Cover with foil and bake at 350 for 30 minutes.

***I never make the whole recipe. I usually cut everything in thirds. That makes about 4-5 enchildads. If your cooking for more you may want to do two-thirds. It also freezes well, so you could do the whole thing and put half of it in a separate dish and freeze before cooking.