Chicken Enchiladas - cooking recipe

Ingredients

1 (3 lb.) chicken
cooking oil
1 large onion, chopped
1 can cream of chicken soup
2 (10 oz.) cans Ro-Tel tomatoes, drained
salt and pepper to taste
1 Tbsp. powder cumin
1 carton sour cream
2 doz. tortillas
1 lb. Monterey Jack cheese, grated
1 lb. sharp Cheddar cheese, grated

Preparation

Steam chicken in salted water until tender.
Debone and cut up.
Saute onion in small amount of oil until clear.
Add soups, tomatoes, cumin, salt and pepper.
Simmer about 20 minutes. Remove from heat and add sour cream.
Heat tortillas in about 1/4-inch oil (just a second or two) on each side.
They should not be crisp.
Drain on paper towel.
Put a small amount of meat, Monterey Jack and a little sauce.
Roll tortillas.
Place in 13 x 9-inch casserole dish.
Continue until all tortillas are rolled. Pour remaining sauce over top.
Cover with Cheddar cheese and bake at 350\u00b0 for 45 minutes.