Kathryn Raign's Recipe for Chicken Enchiladas

• 6 boneless chicken breasts, boiled and chopped

• 2 cans Old El Paso Green Enchilada Sauce

• 1 can Herndes Salsa Verde Sauce

• 14 corn tortillas dipped in hot oil (or just nuked in the microwave for a few seconds)

• ½  chopped onion

• 2 cups grated Monterey Jack

• 1 carton sour cream

Mix chicken, sour cream, verde sauce, and onion. Place some chicken mixture in each tortilla and top with cheese and roll. Fill 9X13 casserole with rolls. Pour enchilada sauce on top and cover with cheese. Bake at 350° for 45 minutes.