Chicken Enchiladas

(Recipe from The Mormon Cookbook)

2 cups chopped cooked chicken
1 cup of sour cream
1(7oz) can chopped green chilies
1 cup chopped onions(I use minced onions)
2 tbsp. butter
1/2 tsp. salt
4 cups shredded Monterey Jack cheese
10 flour tortillas
1(15oz) can mild enchilada sauce
chopped green onions to garnish(optional)

*Combine chicken, sour cream, and green chilies. Set aside. In another pan saute' onions and butter until golden. Add onion, salt, and 2 cups of cheese to chicken mixture. Dip tortillas in enchilada sauce to soften. Spoon about 1/2 cup of chicken mixture into each tortilla. (I do 1/4 cup). Roll each tortilla up and place close together in a greased 9x13 inch pan. (It says 5 per pan but I can usually get 6-8 in one pan, depending on the size of tortillas). Cover with remaining cheese( I would wait until 5 minutes left of cooking time before putting on the cheese, less chance of burnt cheese). Bake uncovered at 350 degrees for 20-30 minutes. Garnish w/green onions and serve.
*Makes 10 enchiladas.