Irene Stringham's Chicken Enchiladas

1 med onion chopped
2 T. butter
1/2 c. sour cream
1 can of cream of chicken soup
2/3 c. evaporated milk or milk
2 c. chicken, cooked in slow cooker
1 can of green chilies
1 1/2 c. cheese + 1/2 c. cheese
tortillas

Heat oven to 350 degrees F. Saute onions in butter until soft and clear. Remove from heat. Add sour cream, soup, and milk. Stir in cooked chicken and 1 1/2 cup cheese.
Put 1/2 cup of mixture in bottom of 8x8 pan. Put 1/4 cup of mixture in each tortilla, roll up, place in pan. Put remaining mixture over top. Top with 1/2 cup cheese. Cook covered for 30 minutes. Then take off foil to brown cheese for a few minutes.

Double for 9x13 pan.

This recipe is from my dear friend Irene. She is a fabulous cook. I'm glad she got this down on paper for me because she cooks almost everything without a recipe book. A funny quote from her directed to me, "You use a recipe book when you cook?" Uh, I don't know how not to. People like Irene write the recipes and people like me follow them.