Chicken Enchiladas

Cut onion up in chunks and shred cheese.

Cut tomato in bite-sized pieces.

In separate bowl add the can of cream of chicken soup and milk and set aside.

Saute onion and garlic in hot oil for about five minutes until tender, keep stirring.

Stir in oregano, salt, chilies and sugar.

Simmer for 10 minutes, uncovered, keep stirring.

Add chicken and taco seasoning, stirring until chicken is almost done then add tomatoes stirring until done. Lightly toast flour tortillas over medium heat in aluminum skillet, cooking on each side for 10 to 15 seconds.

Remove and add meat mixture and roll up.

Place with the seam side down in narrow buttered casserole dish.

Top with the milk mixture and finally top all of this with the shredded cheese.

Bake at 375° for about 25 minutes, then uncovered for 15 minutes.

When you are ready to serve then add the sour cream on top.

Serves 4.