Creamy Chicken Enchiladas

2 cups cooked (strips, pieces, or cubes) chicken (I actually used a turkey that I roasted)
9 Flour Tortillas - 8 inch size
1 1/2 cans Cream of Chicken soup
8 oz Light Sour Cream
1 cup Grated Cheddar Cheese
1 Small Onion - Chopped

Spray 9x13 pan
Mix soup, chicken, cheese, sour cream, and onions in a large bowl.
Spoon 2 Tbsp of filling onto each tortilla (save some filling to put on top).
Roll enchilada and place seam side down in the pan.  Fit them in very close together.
Spread remaining filling mixture on top of enchiladas.
Bake at 350 for 40 minutes or until it is hot in the middle.

We like to serve these over shredded lettuce with either some mexican rice or re-fried beans.   They're also good with salsa on the top of you like spicier.

I usually eat one of these, Steve will eat one and a half or two.
The nutrition information is for one roll.

298 calories
11.9 g fat
43.7 mg cholesterol
879.2 mg sodium
29.5 g carbs
1 g fiber
18.4 g protein