Chicken Enchiladas - cooking recipe

Ingredients

12 or more flour tortillas
3 to 4 cups cooked, chopped chicken
1 1/2 c. shredded Monterey Jack cheese
1 sm. onion finely chopped
1 can cream of chicken soup with mushrooms
1/2 c. or more picante sauce
8 oz. shredded Cheddar cheese

Preparation

Heat tortillas until warm and pliable.
For filling: blend chicken, Monterey Jack and chopped onion in large bowl.
Fill Tortillas, roll and place seam side down in shallow glass casserole.
For topping: thoroughly mix soup, picante sauce and 2 cups shredded Cheddar cheese.
Spoon over enchiladas and cook uncovered in microwave on high 5 to 10 minutes or until heated through and cheese is bubbly.
Makes about 6 servings.
For conventional oven: Bake approximately 20 minutes at 350\u00b0.