Chicken Enchiladas

Chicken Enchiladas

4 Chicken Breasts

2 cans of cream of chicken soup

1 small can chopped green chiles

1 cup sour cream

1/2 cup chopped green onions

1 tsp cumin

1 package flour tortillas

1/2 lb cheddar cheese

1/4 lb monterey jack cheese

Boil chicken breast in water until cooked through, cool and dice. Combine next 5 ingredients, heat and set aside. Place tortillas on plate and microwave 1 min to soften. Fill middle of each tortilla with chicken and cheeses. Fold short ends in and roll up. Place open side down in a 9×13 pan. Pour heated mixture over all of tortillas and use rest of cheese to sprinkle on top. Bake at 350 for 30 mins then turn broiler on and broil until lightly browned (appx 5 mins).