Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

24 oz. sour cream
2 cans cream of chicken soup
1 small jar salsa
chili powder to taste
1 chopped onion
1 can green chilies
cumin to taste
1 lb. diced, cooked chicken
10 to 12 flour tortillas
1 c. shredded Cheddar cheese
1 c. Monterey Jack cheese, shredded

Preparation

Mix all ingredients except chicken, tortillas and cheeses. Put small bowl of mixture aside.
Add chicken to remaining mixture.
Spray a large baking pan with nonstick spray.
Put small amount of mixture without chicken in bottom of pan.
Put good amount of chicken mixture on tortillas and roll.
Fill pan.
Put remaining mixture on top.
Sprinkle with shredded cheeses.
Bake at 350\u00b0 for 25 minutes.
Top with more salsa and lettuce, if desired.