Chicken Enchilada Cups

These enchilada cups can be an appetizer or a main dish. All the flavors of a chicken enchilada but in a smaller package.

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large tortillas
1 can cream of chicken soup
1/4 c. butter
1/4 c. chopped onion
1 small can diced green chilies
1 cup sour cream
1 cup shredded cheddar cheese
1/4 c. milk
2-3 cups cooked, shredded or cubed chicken

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In a saucepan, melt butter. Add onions and green chilies and simmer until onions are soft. Stir in soup, sour cream and cheese. Then stir in chicken.

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Cut tortillas in 4ths (if your tortillas are smaller, you may want to cut them in 3rds. Spray muffin tin with Pam. Press one tortilla triangle in to each muffin cup. Spoon the filling in to each cup. Bake at 350 degrees for about 15-20 minutes until browned and bubbly. Can top with cheese for last few minutes if desired.