Chicken Enchiladas - cooking recipe

Ingredients

4 large chicken breasts, cooked, boned and diced
3 c. Monterey Jack cheese, grated (with jalapenos)
1 large onion, diced
1 (4 oz.) can diced green chilies
1 c. sour cream
3 Tbsp. butter
2 (10 1/2 oz.) cans cream of mushroom soup
1 jar picante sauce (medium hot)
10 flour tortillas, oven warmed
sour cream to taste (garnish)
avocados, sliced (garnish)

Preparation

Combine in a large mixing bowl:
chicken breasts (cooked, boned and diced), grated Monterey Jack cheese (with jalapenos, if desired), diced onion, diced green chilies and sour cream.
Add 1/2 can cream of mushroom soup; mix.