Sour Cream Chicken Enchiladas

These can be made in the crock pot or baked in the oven. Either way, they are delicious!

1 can green enchilada sauce
1 can Cream of Chicken
1 can Cream of Mushroom
1 cup sour cream
1 onion, chopped
1 T. olive oil
4 chicken breasts, cooked and diced
Flour or corn tortillas
Shredded Mexican blend cheese

In a sauce pan, heat olive oil over medium high heat. Add onion and saute. Add enchilada sauce, Cream of Chicken, Cream of Mushroom, and sour cream. Simmer 2 minutes. Remove from heat. In a 9x13 pan, ladle a small amount of sauce and cover the bottom. Tear tortillas and cover the bottom of the pan. Layer chicken, sauce, and cheese. Cover with tortillas. Repeat layers. Pour remaining sauce over the top and cover with cheese. Bake in the oven at 350 degrees until brown and bubbly.

If using a crock pot, layer ingredients and cook on high 3 hours.