Chicken Enchiladas - cooking recipe

Ingredients

3 lb. chicken
cooking oil
1 large onion
1 can cream of chicken soup
2 (10 oz.) cans Ro-Tel tomatoes
salt and pepper to taste
1 Tbsp. cumin
12 oz. sour cream
6 oz. frozen tortillas
1 lb. Monterey Jack cheese
2 c. grated sharp cheese

Preparation

Boil chicken until tender in salt.
Debone and cut up.
Saute onion in small amount of oil until clear.
Add soup, chicken, tomatoes, salt, pepper and cumin.
Simmer 20 minutes.
Remove from heat and fold in sour cream.
Fry tortillas in 1/4 teaspoon cooking oil on medium-high for 1 second on each side, not crispy. Drain on paper towel.
Fill tortilla with chicken and cheese mix.