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3 cups chicken breasts, cooked and diced
1 cup sour cream
1 can cream of chicken soup
1 (8 oz) can diced green chilies
2 tsp. onion powder
2 tsp. chili powder
1/4 tsp. garlic powder
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup salsa
10 flour tortillas
Mix first 10 ingredients in a bowl. Divide filling evenly between the tortillas. Roll to form enchilada's and place in a greased 9x13 inch baking pan. Bake for 40 minutes at 350 degrees. This recipe can be made ahead and refrigerated or frozen (thaw before baking).
Submitted by: Karen VonRuden, Claremont, Minn.
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