1 doz. flour tortillas
6-8 chicken breasts (cooked and diced), turkey good too
1/4 c. onion (reserve some for sauce)
2-3 c. Monterey Jack and Cheddar cheese (reserve some for top)

SAUCE:

2 cans cream of chicken soup
1/2 pt. sour cream
Onion (reserved from above)

Mix chicken, onion and cheeses. Add enough of sauce to make it stick together. Roll each filled tortilla and place in a greased 13x9 inch baking dish. Pour remainder of sauce over the top of enchiladas and cover with cheese. Bake at 350 degrees 30-45 minutes (until cheese is bubbly and brown).

I put a thin layer of sauce in the bottom of the pan instead of greasing so they don't get so crunchy. Serve with salsa sauce.