(Snow White Enchiladas from the kitchen of Nicole Miles)

1 onion
1 can diced green chiles (drained)
2 cans cream of chicken soup (or cream of mushroom or any other cream soup)
1 cup sour cream
1/2 cup milk
10 large white flour tortillas
cheddar cheese
1/4 cup butter
Shredded chicken

Chop onions and sauté in a pan with butter and green chilies. Add cream of chicken soup, sour cream, and milk. After it is well mixed, take half of it out and set it aside (for the top and bottom of the casserole dish). Coat the bottom of the pan with the sauce. Add chicken to the remaining sauce in the pan. Heat tortillas and roll cheese and chicken sauce into the enchiladas. Pour the remaining sauce onto the top and add cheese. Cover with aluminum foil and cook in the over at 350 degrees for 30 minutes.