Chicken Enchiladas

I was going to take a picture of this meal, but it's really not the prettiest meal. Picture an enchilada with sour creamy chicken covered with diced tomatoes and chilies. Just not that pretty. But oh so yummy. This is one of the few meals that I have made with consistency the ten years we've been married. It was one of the first meals I made as newlyweds (much better than the half cooked turkey!), and it was a hit with Rusty, so I've kept making it.

Chicken Enchiladas

1 large chicken breast, cooked and cubed

5 tortillas

2 cups sour cream (I use low fat, and it's just fine)

1 small onion, finely chopped

2 cans diced tomatoes, with juice

1 can diced green chilies

Chili powder

1/2 cup salsa

Mix chicken and sour cream together. Place 1/5 of the mixture in a tortilla, roll the tortilla and place in a greased 9x9 baking pan. Continue until all the chicken mixture is used up.

Saute onion until soft, then add the chilies and tomatoes, and simmer until sauce starts to thicken. Add chili powder and salsa to taste. Pour on top of the rolled tortillas. Place in oven and bake at 350 until hot and bubbly. Put shredded cheese on top, and cook another 5 minutes.