CHICKEN ENCHILADAS

CHICKEN ENCHILADAS

Ingredients:

4 cooked chicken breasts, diced
3 c. cheddar or colby jack cheese, shredded
Jalepenos, chopped, as many as you like
1 lg. onion, chopped
1 can Rotel (tomato with chiles)
8 oz. sour cream
2 can cream of mushroom soup
3  T. melted margarine
1 small jar salsa or picante sauce (hot, medium, or mild)
10 soft   large flour tortillas

Mix chicken, 3/4 of cheese, jalepenos, onion, Rotel sauce,  sour cream, and 1 can soup together.  In a large baking pan, coat with the melted margarine. Spoon mixture in the tortillas and roll up and place in the pan  with the seams down....

Mix other can of soup and salsa together and pour over top of all the tortillas. Make sure to spread evenly to coat the  tortillas (as they will dry out when baking).  Sprinkle remainder of cheese over top.

Bake at 350 degrees for at least 30 minutes (more if needed) and back til a little brown and the edges are bubbly.