Chicken Enchiladas - cooking recipe

Ingredients

3 lb. chicken
1 can cream of chicken soup
2 cans Ro-Tel tomatoes or 20 oz. picante salsa
1/2 Tbsp. cumin
1/2 c. sour cream
12 corn tortillas
1 large onion
1 lb. grated Monterey Jack cheese
2 c. grated Cheddar cheese

Preparation

Cook chicken until tender and chop or shred.
Saute onion in a small amount of oil.
Cook until clear.
Add the cream of chicken soup, the Ro-Tel or picante salsa and the cumin.
Simmer 20 minutes.
Remove from heat and add 1/2 cup sour cream.
Fry tortillas only until soft (2 to 3 seconds on each side).
Drain on paper towels.