Chicken Enchilada's

From: Me...
Mix:
1 can cream of chicken soup
1/2 pint sour cream
1/2 cup milk
1/2 onion chopped
1 cup shredded cheddar cheese


Mix:
2 cup cooked chopped chicken
slosh of Worcestershire sauce
1 can tomato sauce
taco seasoning to taste
3/4 cup cooked white rice


Tortilla shells


Preheat your oven to 350 degrees.  Put a a good scoop of the red sauce and a scoop of the cream sauce down each tortilla reserving enough to spread over the enchilada's once they are in the dish (usually makes about 8).  Spray a 9X13 glass dish, place each enchilada side by side when finished spread the remaining cheese/cream mixture over the top.  Cover with foil, removing during the last 10 minutes of baking. Bake for 30 to 45 minutes. (I like it at 45 minutes because the bottom of the enchilada's will start crisping)