Chicken Enchiladas

• 3 (5 oz.) cans chicken or turkey
• 2 cans cream of chicken soup
• small amount minced onion
• 1 c. Cheddar cheese, grated
• 1 c. Monterey Jack cheese, grated
• 1 c. Velveeta cheese, grated
• 1 (16 oz.) sour cream
• 6 to 7 Tbsp. mild or medium picante sauce
• 2 pkg. flour tortillas (10 medium or 12 smaller)
• 1 1/2 c. Cheddar cheese, grated
• jalapeno juice with chopped and sliced jalapenos (optional)

1. Spray two 9 x 13-inch pans with shortening/oil spray.
2. Mix chicken and soup.
3. In separate bowl, mix onion, 1 cup Cheddar cheese, Monterey Jack cheese, Velveeta cheese, sour cream and picante sauce.
4. Combine chicken and soup mixture with cheese mixture (may add jalapeno juice and chopped jalapenos).
5. Spoon some of mixture onto flour tortillas.
6. Roll up and place in pan(s).
7. Pour remaining mixture on top.
8. Add remaining 1 1/2 cups grated Cheddar cheese and jalapeno slices on top to garnish.
9. Bake at 400u0b0 for 30 minutes (foil covered or lid).
10. Remove foil or lid and bake an additional 10 minutes.
11. Serves 8 to 10 people.

chicken, cream of chicken soup, amount, cheddar cheese, cheese, velveeta cheese, sour cream, picante sauce, flour tortillas, cheddar cheese, jalapeno juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=779703 (may not work)