1 pkg. chicken breasts
1 pkg. flour tortillas (12 in pkg.)
1 pkg. taco seasoning
1 med. onion, chopped
1/2 lb. each - Monterey Jack and cheddar cheese, shredded
1 can of cream of chicken soup
1 lg. carton of sour cream

Sprinkle 1/2 taco seasoning on chicken and bake at 350 degrees for 1 hour. De-bone and skin cooked chicken and chop into small pieces. Add onion and shredded cheeses (reserving some cheese to use on top) and the other 1/2 taco seasoning. Mix together. Fill flour tortillas with chicken mixture, roll up and place in greased pan.

Make sauce with 1 can of cream soup, plus 1/2 cup milk. Stir until creamy. Add sour cream and blend with soup. Pour sauce over the enchiladas in the pan. Sprinkle with remaining cheeses. Bake at 350 degrees for 45 minutes to 1 hour. I cover mine with foil until last 15 minutes. Serve with taco or enchilada sauce. Makes 1 dozen. Usually allow 2 per person.