Sour Cream Enchiladas

4 Chicken Breast
1 large or 2 small cans cream of chicken soup
1 chopped onion
1 jar green chili sauce or 2 cans chopped chilies

Cook in slow cooker until chicken is done enough to shred. Shred chicken then add:

2 cups sour cream
1 cup homemade salsa

flour tortillas
Colby jack cheese
enchilada sauce

Assemble by placing a spoonful of chicken mix in the center of tortilla with a handful of cheese. Roll up and place in a baking dish sprayed with PAM. Continue stuffing the pan with rolled up enchiladas. I usually can get about 13. Pour enchilada sauce over the top with a generous helping of cheese. Bake for 30 minutes at 350 degrees.