Chicken and Cheese Enchiladas

• 6 chicken breasts, cooked and diced
• 4 (10 3/4 ounce) cans cream of chicken soup
• 1 (16 ounce) container sour cream
• 1 -1 12 cup salsa
• 1 (8 ounce) package cream cheese, room temperature
• 3 12 cups shredded cheddar cheese
• 1 12-2 teaspoons cumin
• 1 small onion, diced and sauteed (optional)
• 1 (4 ounce) can diced green chilies
• 10 (10 inch) flour tortillas

1. Mix all ingredients together except for 1/2 - 3/4 cup cheddar cheese, and the tortillas.
2. Fill up tortillas with filling, and roll, saving about 2 cups of filling for top.
3. In the bottom of a 9x13-inch pan, spread a little of the filling mixture around to keep the tortillas from sticking.
4. Place rolled tortillas into the baking dish and top with remaining filling.
5. Sprinkle on remaining cheese.
6. Bake at 350F for 1 hour, or until bubbly.

chicken breasts, cream of chicken soup, sour cream, salsa, cream cheese, cheddar cheese, cumin, onion, green chilies, flour tortillas

Taken from www.food.com/recipe/chicken-and-cheese-enchiladas-303448 (may not work)