Chicken Enchiladas

8-10 white corn tortillas
3 breasts boneless/skinless chicken
2 cans cream of chicken soup
1 can diced green chilies
1 8 oz. sour cream
1 small onion - diced
2 cups shredded cheese

Boil chicken. While boiling chicken combine soup, chilies, onion and sour cream and set aside. Remove chicken and shred with two forks. Spread sauce mixture onto each tortilla, place chicken in center, roll up and place seam-side down in a 9x13 pan. Sprinkle shredded cheese over all. Bake uncovered at 350˚ for 20 minutes.

Serve with MEXICAN HOT CHOCOLATE

Heat 4 cups skim milk and 1 tablet Abuelita chocolate in a med. Saucepan over med-high heat. Mix constantly with a wire whisk until frothy and starts to boil. Remove from heat; add sugar to taste. Serve immediately.