Chicken Enchilada - cooking recipe

Ingredients

4 boneless, skinless chicken breasts
1 can cream of mushroom soup
1/2 c. sour cream
1/2 can cream of chicken soup
2 c. Monterey Jack and Cheddar cheese
1/2 onion
1 Tbsp. chili powder
1 can chopped green chilies
6 flour tortillas

Preparation

Cook chicken in oven for 30 to 35 minutes.
Chop in pieces. Mix sour cream and soup.
Saute onion in skillet.
Add chili powder, chilies, chopped chicken and 4 tablespoons soup mixture. Put shells in Reynolds Wrap; heat in oven 10 minutes.
Put mixture and cheese in each shell and wrap.
Put in casserole dish.
Pour soup mixture over and sprinkle with remaining cheese.
Bake, covered, 30 to 40 minutes.
Uncover for 15 minutes.