Casey'S Chicken Enchiladas - cooking recipe

Ingredients

6 chicken breasts
2 medium onions
2 cans cream of chicken soup
2 c. sour cream
1 1/2 c. Pace picante sauce
2 c. grated Cheddar
10 tortilla or fajita shells
3 tomatoes (optional)

Preparation

Boil chicken until it falls apart easily (1 to 2 hours). Shred chicken and set aside. Chop onions and saute until clear, but firm. Combine soup, sour cream, Pace and Cheddar. Add onion and mix. Set aside 2 cups of pre-chicken mixture. Pour mixture into chicken to get a thick paste. Spoon chicken paste into fajita shells and roll into tube shape. Place side by side in lasagne pan. Cover with leftover soup mixture and sprinkle with shredded Cheddar and chopped tomatoes. Bake at 375\u00b0 for 40 minutes.