Chicken Enchilada

Directions

1. 1
   Cook chicken in oven for 30 to 35 minutes.
2. 2
   Chop in pieces. Mix sour cream and soup.
3. 3
   Saute onion in skillet.
4. 4
   Add chili powder, chilies, chopped chicken and 4 tablespoons soup mixture. Put shells in Reynolds Wrap; heat in oven 10 minutes.
5. 5
   Put mixture and cheese in each shell and wrap.
6. 6
   Put in casserole dish.
7. 7
   Pour soup mixture over and sprinkle with remaining cheese.
8. 8
   Bake, covered, 30 to 40 minutes.
9. 9
   Uncover for 15 minutes.