Chicken Enchiladas

• 1 lb. chicken breast, diced (skinless and boneless)
• 2 cans cream of chicken soup
• 1 pt. sour cream
• 1 tsp. chili powder
• 1 lb. Monterey Jack cheese, grated
• 1 lb. Cheddar cheese, grated
• 1 medium onion
• floured tortillas

1. Fry the onion and the chicken. Mix the chicken, onions, cream of chicken soup, sour cream and chili powder in a large mixing bowl.
2. Set aside.
3. Mix the two cheeses together in a bowl.
4. Lay out tortillas.
5. Spoon 2 heaping tablespoons of the chicken mixture into the tortillas.
6. Sprinkle cheese on top.
7. Roll tortilla. Repeat this step until you have used all the tortillas.
8. Put the tortillas into a large baking dish.
9. Pour the remaining mixture over top of the rolled tortillas.
10. Sprinkle remaining cheese on top.
11. Cook, uncovered, at 250u0b0 for 30 minutes.

chicken breast, cream of chicken soup, sour cream, chili powder, cheese, cheddar cheese, onion, floured tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24845 (may not work)