Chicken Enchiladas

• 1 medium onion, chopped
• 2 Tbsp. olive oil
• 1 (16 oz.) can tomatoes, mashed
• 1 (6 oz.) can tomato paste
• 1 tsp. cumin
• 2 Tbsp. chili powder
• 1 Tbsp. hot salsa
• black pepper and salt to taste
• 12 corn tortillas
• 8 oz. Cheddar cheese, grated
• 8 oz. Mozzarella, grated
• 2 chicken breasts, cooked and chopped
• sour cream

1. In skillet,
2. saute onion in oil until tender.
3. Add tomatoes, tomato paste, cumin, chili powder, salsa, salt and pepper. Simmer, stirring occasionally, for 20 to 25 minutes.
4. In the middle of each tortilla, place a few teaspoons of each cheese and a few pieces of chicken; moisten the edge with sauce.
5. Roll up tortillas and place in a baking dish. Pour sauce over the enchiladas and sprinkle on remaining cheese.
6. Bake at 350u0b0 for 20 minutes or until tortillas are lightly browned and cheese has melted.
7. Serve with sour cream.

onion, olive oil, tomatoes, tomato paste, cumin, chili powder, hot salsa, black pepper, corn tortillas, cheddar cheese, mozzarella, chicken breasts, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=538727 (may not work)