Chicken Enchiladas

Past Favorite cooked by Melissa McKay and Shelly Snapp

2 cups chopped cooked chicken
1 cup sour cream-reduced fat
1 cup chopped onion
2 tablespoons of butter
1/4 teaspoon salt
4 cups shredded monterey jack cheese
10 flour tortillas
1 can of mild enchilada sauce
Green onions to garnish, chopped

Combine chicken and sour cream. Set aside. In another pan saute onions in butter until golden. Add onion, salt, and 2 cups of cheese to chicken mixture. Spoon about 1/2 cup of the chicken mixture into each tortilla. Roll up and place close together in pan. Pour can of enchilada sauce over enchiladas and sprinkle top with remaining shredded cheese.