Chicken Enchiladas

Submitted by: Kellee

Ingredients
2 Cups Chopped Onion
4 Tbsp Veg. oil
4 Cups Cooked Chicken
3 Cups Shredded Colby Jack Cheese (I used cheddar)
2 (10.75 oz) Cans Cream of Chicken Soup
16 oz Sour Cream
2 tsp Ground Coriander
¼ tsp Ground Cumin
12 Flour Tortillas (taco size)
2 – 4 oz Cans Chopped Chilies

Directions
Preheat oven to 350. In a skillet combine onion and oil. Cook over medium heat for 5 minutes, stirring occasionally. Remove from heat. Add cooked chicken, 1 cup of cheese, and green chilies. Set aside. In a saucepan combine soup, sour cream, coriander, and cumin. Cook over low heat just until warm, stirring frequently. Stir 1 cup of this sauce into the chicken mixture. Lay tortillas on the counter and divide chicken mixture evenly into tortillas. Roll tortillas and place seam side down in a 9x13 baking dish. Pour remaining sauce over tortillas and sprinkle with remaining cheese. Bake for 25-30 minutes or until cheese is melted and sauce is bubbling.

Serves: 8 ?