Chicken Enchiladas Recipe

• 3-cups cooked, boned, chopped chicken
• 1-can creme of chicken soup
• 1-can creme of mushroon soup
• 2-cups sour creme
• 1-small onion, chopped, sauteed in butter
• 2-tablespoons (or one small can) of chopped green chillies
• 1/2 cup cubes of cheddar cheese
• 1-teaspoon garlic powder
• 1-teaspoon cumin (optional)
• 1-package flour tortillas
• 1-cup monteray jack cheese, shredded
• 1-cup cheddar cheese

1. Cook and chop chicken
2. Chop onion and saute
3. Mix with rest of ingredients except tortillas and shredded chesses
4. Spoon chicken mixture onto the center of a flour tortil and roll up and lay itin a 9 X 13 dish with the edge down fill the dish
5. If you have chicken mixture left, spread it on top or tortillas
6. top with monteray jack and chedder chesses
7. Bake 30 minutes at 350 or until it bubbles

chicken, creme of chicken soup, creme, sour creme, onion, green chillies, cubes of cheddar cheese, garlic, cumin, flour tortillas, jack cheese, cheddar cheese

Taken from cookeatshare.com/recipes/chicken-enchiladas-9632 (may not work)