Chicken Enchiladas

• 2 1/2 c. chopped, cooked chicken
• 1 medium onion, minced
• 8 oz. shredded Cheddar, divided
• 3 Tbsp. picante sauce
• 1 can cream of chicken soup (undiluted)
• 8 oz. sour cream
• 1/2 c. chicken broth
• 10 (7 or 8-inch) flour tortillas

1. In medium bowl, blend together soup and sour cream; set aside. In large bowl, toss together chicken, onion, 4 ounces Cheddar and picante sauce.
2. Moisten with about 1/4 of soup mixture.
3. Divide chicken mixture evenly among tortillas by spooning across center. Blend broth into remaining soup mixture.
4. Cover bottom of greased 9 x 13-inch baking dish with some soup mixture.
5. Roll tortillas tightly and place seam side down in single layer.
6. Spread with remaining soup mixture and sprinkle with remaining 4 ounces Cheddar.
7. Bake at 350u0b0 for about 35 minutes.

chicken, onion, shredded cheddar, picante sauce, cream of chicken soup, sour cream, chicken broth, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=815424 (may not work)