Chicken Enchiladas - cooking recipe

Ingredients

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

Preparation

In medium bowl, blend together soup and sour cream; set aside. In large bowl, toss together chicken, onion, 4 ounces Cheddar and picante sauce.
Moisten with about 1/4 of soup mixture.
Divide chicken mixture evenly among tortillas by spooning across center. Blend broth into remaining soup mixture.
Cover bottom of greased 9 x 13-inch baking dish with some soup mixture.
Roll tortillas tightly and place seam side down in single layer.
Spread with remaining soup mixture and sprinkle with remaining 4 ounces Cheddar.
Bake at 350\u00b0 for about 35 minutes.