CHICKEN ENCHILADAS, GREEN ENCHILADAS—Sharee Snyder

This is fabulous. It makes two full 9x13 pans.

16 (8 inch) flour tortillas
vegetable spray (NOT canola)

Filling
2 1/2 to 3 pounds pounds chicken tenders or other boneless chicken
1 large can (26 oz.) cream of chicken soup
8 ounce container sour cream OR 8 ounce cream cheese (better with cream cheese)
1 very large or two medium onions
1 (8 oz) can diced green chilis
salt and pepper to taste
oil (NOT Canola)

Sauce:
1 (8 oz) can diced green chilis
1 medium onion, diced
chili flakes to taste (about 1/4 to 1/2 tsp. -- more if desired)
garlic powder
salt
flour
water

Saute chicken tenders in oil. Cool and dice. Saute onion in the same pan. Mix diced chicken, cream of chicken soup, sour cream (or cream cheese), sauteed onion, peppers and salt and pepper to taste.

Put chicken mixture in center of tortillas and roll them around filling. Spray two 9x13 pans with vegetable spray and put a bit of sauce in the bottom of each pan. Add tortillas, seam side down in pans. Cover each enchilada with about ¼ cup or more cup of sauce and bake in 350 oven until hot, at least a half hour.