Effortless Enchiladas

This is one of my favorite enchilada recipes from waaaaayyy back to single motherhood.  I got this from a Campbell's Soup recipe book I bought when I was about 20 years old.  I have made my tweaks through the years and these are just about perfect!  What's great about it is the ingredients are no-fuss; it's quick and easy to make especially for a weekday meal.  Even the kids can help make them and they'll love eating them even more!

You will need:

1 tbsp. olive oil

1 large onion, chopped

2-10.75 oz. cans cream of chicken soup (not pictured)

1-8 oz. tub of sour cream

2 cups mild or medium salsa

1 bunch green onions, chopped

4-8 oz. cans cooked chicken, drained

4 tsp. chili powder

2 cups shredded cheese, taco blend or cheddar-jack

15-20 fajita-size whole wheat or flour tortillas, warmed

1-14.5 oz. can diced tomatoes, any flavor or plain

1 bunch green onions, chopped

1. Heat the oven to 350 degrees.
2. In a small skillet, heat olive oil and sautee onions until translucent.
3. In a medium bowl, stir soup, sour cream, salsa and 1/4 cup of green onions.  Mix well.
4. Using a fork, separate chicken to break up clumps.  Add chicken and sauteed onions to mixture.
5. Season mixture with chili powder.  Add 1 cup of cheese to mixture.
6. Roll 2 spoonfuls of chicken mixture in each tortilla then place each tortilla in a baking dish (2-13x9's should do).
7. Top enchilada's with remaining soup mixture, cheese, diced tomatoes and green onions.
8. Bake in oven about 30 minutes or until enchiladas are bubbling.