Chicken Enchiladas

Boil or bake chicken for 1 hour, or until completely cooked.  When chicken has cooled, remove skin and bones and break chicken meat into small chunks, and place in a mixing bowl.  Add soup, onions, sour cream, and 1 cup cheddar cheese.  Mix well; divide filling mixture into 10 parts.  Place each part in the center of a flour tortilla and roll up tightly.  Place side by side in a 9x13 pan.  Pour a can of sauce over the top of the enchiladas, covering them completely.  Top with remaining cup of cheese.  Bake for 35-40 minutes at 350°. Let stand 15 minutes before serving.

If desired, enchiladas can be divided into 2 8x8 inch baking pans, and one can be frozen for up to one month.  When ready to serve, thaw enchiladas in refrigerator for 6-8 hours and bake 40-45 minutes.