Chicken Enchiladas

• 1 (2 -4 lb) roasting chickens or 4 chicken breasts
• 1 onion, chopped
• 1/2 garlic clove
• 1/4 cup butter
• 1/2 teaspoon cumin
• 1/2 cup picante sauce
• 12 corn tortillas
• 1 lb cheddar cheese, grated
• 1 (10 1/2 ounce) can cream of chicken soup
• 1/2 pint sour cream
• 1/2 teaspoon cumin
• jalapeno pepper, sliced
• paprika

1. Cover chicken halfway with water and simmer until tender.Bone and chop chicken.
2. Brown onion and garlic in butter. Remove garlic, add chicken, cumin and picante sauce.
3. Salt and pepper to taste and simmer 5 minutes.
4. Soften tortillas on hot, well oiled griddle.
5. Fill tortillas with chicken mixture and cheese, reserving 2 cups cheese for topping.
6. Place in a 13 x 7 1/2 inch casserole dish.
7. Mix soup, sour cream and cumin. Pour over casserole. Top with remaining cheese and jalapeno peppers.
8. Sprinkle with paprika. Bake at 350 degrees until hot and bubbling.

onion, garlic, butter, cumin, picante sauce, corn tortillas, cheddar cheese, cream of chicken soup, sour cream, cumin, jalapeno pepper, paprika

Taken from www.food.com/recipe/chicken-enchiladas-232051 (may not work)