Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

2 chicken breasts, cooked, deboned and in bite size pieces
1 small box sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
chopped onions as desired
chopped chili peppers as desired
Monterey Jack cheese (save to cover enchiladas)
12 corn tortillas

Preparation

Combine all ingredients
(except tortillas) and heat in large skillet.
Place 1
tablespoon of chicken mixture in each tortilla. Roll tortilla and\tplace
in
a
baking dish.
Pour remaining mixture over
tortillas.
Sprinkle shredded Monterey Jack cheese generously over
tortillas.
Bake
at
350\u00b0
until cheese is melted.