Chicken Enchiladas A'la Johnson

Course : Enchiladas
Serves: 8
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1 large white onion -- chopped
1 tablespoon butter or margarine
2 whole chicken breasts -- baked, shredded
1 pint picante sauce
1/2 teaspoon ground cumin
4 ounces can of chopped green chilies
2 cups monterey jack cheese -- shredded
2 cups longhorn cheese -- shredded
1 can cream of chicken soup
8 whole flour tortilla
1 bunch fresh green onions -- including tops, chopped
1 package sour cream

Preparation / Directions:

Cook or microwave onion in butter until tender but not brown. Stir in chicken, 1 cup picante sauce, cumin, and green chilies. Mix Monterey Jack and Longhorn cheese; add 1 1/2 cups cheese to ingredients, along with 1/2 can soup. Spoon about 6 tablespoons of mixture just off center of flour tortillas and roll. Place seam down in a 11X9 inch baking dish. Mix remaining cup of picante sauce and soup thoroughly and pour evenly over enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 15 minutes or until cheese melts and just begins to brown. Top with green onion and sour cream. Enjoy!

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