Jenny-Ann's Chicken Enchiladas

2 cups shredded boneless skinless chicken breast
1/2 cup chopped onion
1small pat of butter
1tablespoon Extra virgin olive oil
1 4oz can of diced green chilis
1 package enchilada sauce mix - prepared to package instructions - makes approx. 1 cup
1 tablespoons of all natural sour cream
1 cup shredded low fat cheddar cheese
dash each of salt, pepper and garlic powder
8 flour tortillas

In a sauté pan melt butter an olive oil add onion sute until translucent. Add green chili's, sour cream, and 1/2 of the prepared enchilada sauce, add a dash of salt, pepper and garlic powder, add shredded chicken. Once combined turn off heat add 1/2 cup of the shredded cheese. Stir until well combined and slightly melted. Pour small amount of sauce into the bottom of 13x9 pan, so enchiladas won't stick. Divide mixture evenly among 8 tortillas fold over edges to close put seam side down in the pan. Pour remaining sauce over tortillas sprinkle with remaining cheese bake at 350 for 20-25 minutes.

Serving Size: makes 8 servings