Creamy Green Chili Enchiladas

I came up with this recipe by combining two others that I tried, and adding a little extra. No, it's not healthy. But it is really good and sometimes you just need some comfort food.

1 (8 oz) package cream cheese
1 C sour cream
1 can cream of chicken soup
shredded chicken (maybe 1.5-2 lbs? or however much you like. We like a lot.)
1 small package shredded colby jack cheese (or mexican cheese blend), divided
1 can diced green chilis, drained
corn tortillas
2 can green chili enchilada sauce
French's French Fried Onions

(I always half this recipe and use an 8x8 dish)

Soften cream cheese and mix with sour cream and soup. Spread in bottom of 9x13 baking dish. Combine shredded chicken with a handful of cheese (I know, I'm very specific in my measurements, right?) and the diced green chilis. Tortillas will crack apart if they are not warmed in a frying pan with cooking spray, but if I don't have time I just let them fall apart and we eat it like a casserole. Fill tortillas with chicken mixture and line in pan. Pour enchilada sauce over enchiladas and sprinkle generously with the remaining cheese. Top with french fried onions. Bake uncovered at 350 degrees for 30 minutes or until warmed through. (When I half the recipe I only do 20-25 minutes).

You could use flour tortillas as well. I don't usually like corn tortillas at all, but I like the flavor in this because it is rich and creamy and the corn helps balance it out. And you could change any of the amounts of the ingredients to your liking. Less cream cheese to make it healthier. More chicken to make it heartier. Etc. Enjoy!