Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

1 doz. white corn tortillas*
2 (10 3/4 oz.) cans cream of chicken soup
1 (4 oz.) can green chiles, chopped very fine
Monterrey Jack cheese, grated
1 c. sour cream
1/2 tsp. salt
2 c. chicken, cooked, boned, and chopped
1/2 c. onion,
1 tsp. garlic powder
1 tsp. cumin

Preparation

Mix soup, green chiles, sour cream and heat until smooth. Set aside.
Mix chicken, salt, garlic powder, cumin, 2 cups grated Monterrey Jack cheese and onion.
Set aside.
Put a small amount of sauce in the bottom of a 9 x 13 x 2-inch pan or shallow baking dish.
Put a spoonful of filling on each tortillas and top with 1 tablespoon of sauce.
Roll up tortillas and arrange in dish. Cover with remaining sauce and a layer of grated cheese.