Chicken Enchiladas

• 12 or more flour tortillas
• 3 to 4 cups cooked, chopped chicken
• 1 1/2 c. shredded Monterey Jack cheese
• 1 sm. onion finely chopped
• 1 can cream of chicken soup with mushrooms
• 1/2 c. or more picante sauce
• 8 oz. shredded Cheddar cheese

1. Heat tortillas until warm and pliable.
2. For filling: blend chicken, Monterey Jack and chopped onion in large bowl.
3. Fill Tortillas, roll and place seam side down in shallow glass casserole.
4. For topping: thoroughly mix soup, picante sauce and 2 cups shredded Cheddar cheese.
5. Spoon over enchiladas and cook uncovered in microwave on high 5 to 10 minutes or until heated through and cheese is bubbly.
6. Makes about 6 servings.
7. For conventional oven: Bake approximately 20 minutes at 350u0b0.

flour tortillas, chicken, shredded monterey jack cheese, onion, cream of chicken soup with mushrooms, picante sauce, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=790117 (may not work)