Chicken Enchiladas Blancas

I thought these enchilidas were Soooooo yummy. They are my favorite enchilada recipe that I have tried so far! I did forget to add the beans, though. I was bummed, but Stephen was happy because he doesn't like beans! Weirdo! I am pretty sure I used more cheese than it called for too, but I didn't measure.

Chicken Enchiladas Blancas
3 chicken breasts, cooked and diced
1 can cream of chicken soup
1 C sour cream
1/2 C green salsa
1 onion, diced (or 1/2 of one, grated)
1 T. butter
1 can diced green chilies
2 C shredded monterey-jack cheese
1 can white pinto beans, rinsed and drained
10 flour torillas

Saute onion in butter til clear, add garlic and chilies and saute for 2 minutes. Mix in remaining ingredients, except for tortillas and reserving 1 cup of cheese. Place about 1/3 cup filling in each tortilla and roll up. Place in sprayed 9 by 13 pan. Use any remaining sauce to top enchiladas. Top with cheese and bake at 350 for 30-40 minutes til hot and bubbly. Serve with lettuce, tomatoes, olives, and guacamole.