2 med. onions, chopped
2 tbsp. olive oil
1 (16 oz.) can tomatoes, mashed
1 (6 oz.) can tomato paste
1 tsp. cumin
2 tbsp. chili powder
1 tbsp. hot salsa
12 flour tortillas
8 oz. colby cheese, grated
8 oz. Mozzarella, grated
Monterey cheese, grated
Salt and pepper, to taste
Sour cream
1 1/2 c. cubed cooked chicken

In skillet, saute 1 chopped onion in oil until tender. Add tomatoes, tomato paste, cumin, chili powder, salt, and pepper. Simmer, stirring occasionally for 20-25 minutes. In center of each tortilla, place a few teaspoons each of cheeses and a few pieces of chicken. Moisten with sauce.

Roll up tortillas, place in baking dish. Pour remaining sauce over enchiladas and sprinkle on remaining cheese. Bake in preheated 350 degree oven for 20 minutes or until tortillas are lightly browned and cheese has melted. Top with sour cream.