Chicken Enchiladas

• 3 whole cooked chicken breasts
• 1 lg. onion, grated
• 1 sm. can chopped green chili's
• 1 c. Monterey Jack cheese, grated
• 1/2 c. cheddar cheese, grated
• Salt & Pepper to taste
• 1 tsp. cumin
• Chicken broth
• Flour Tortillas

1. Cut cooked chicken breasts into small pieces.
2. Add remaining ingredients, except tortillas.
3. Add the chicken broth; stir until thickened.
4. Add sour cream & chilies; do not boil.
5. Add additional chicken broth to moisten the mixture.
6. Put approx. 1 Tbsp. mixture in soft tortillas.
7. Fold; pour 1/2 of the sauce (see below) in dish that has been sprayed with Pam; then place the filled tortillas, then the rest of the sauce.
8. Bake at 350u0b0 for 20 min. Top with cheese.
9. Turn oven off for cheese to melt.

chicken breasts, onion, green chilis, cheese, cheddar cheese, salt, cumin, chicken broth, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=790112 (may not work)