3 lbs. chicken breast, skinned and deboned
1 red onion
1 (6 oz.) can diced green chiles
2 1/2 c. Monterey Jack cheese, shredded
2 (15 oz.) can green or red enchilada sauce
1 c. sour cream
1 tbsp. chili powder
2 tsp. cumin
1/4 tsp. red pepper
12 flour tortillas
3/4 c. (or about 5 oz.) Cheddar cheese, shredded

Boil chicken breast in water until cooked. Then dice into bite-size pieces. In skillet, cook onion until softened, add green chiles and chicken chunks. Season with chili powder, cumin and red pepper, salt and pepper to taste.

Place chicken mixture (about 1/2 to 3/4 cup) in flour tortilla, sprinkle 1/4 cup cheese (Monterey Jack) and 1 tablespoon enchilada sauce and roll up. Place in 9x13 inch pan. You will need 2 pans.

After all the tortillas are filled, mix green or red sauce with 1/2 cup sour cream. Pour over tortillas and sprinkle remaining Monterey Jack cheese and Cheddar cheese. Bake at 350 degrees for 25 to 30 minutes. Makes 6 servings.