Matt's Chicken Enchiladas
6 chicken breasts cooked and shredded
1 small onion finely chopped
32 oz sour cream
4 cans cream of chicken soup
20 small tortilla shells
1 1/2 lb Monterey jack cheese shredded
1/4 cup milk
Mix sour cream, soup and onion together and cook 5 minutes. Add half of sauce mixture to shredded chicken. Divide chicken mixture evenly among tortilla shells. Roll up and place in greased 9x13 baking dish. Top with shredded cheese. Add milk to remaining sauce and pour over cheese. Bake 45 minutes at 350 degrees.