Chicken Enchiladas

8 flour tortillas
3 boneless, skinless chicken breasts
1 16oz container sour cream
1 10oz can cream of mushroom soup
1 10oz can cream of chicken soup
1 small can green chilies (chopped)
1 small onion (diced)
1 8oz pkg. shredded Cheddar cheese
1 8oz pkg. shredded Colby-Monterey Jack cheese

Preheat oven to 375*. Boil chicken breasts and allow to cool, at least to room temp. In a large bowl mix sour cream and soups. Take 1/4 of mixture and set aside. Add to large bowl onion, chilies, and cheddar. Shred or cube chicken and add to large bowl. Place about 1/2 C. of mixture on middle of tortillas and roll up. Place in a glass pan. Cover with the mixture that was set aside, coating all the edges. Sprinkle the top with the Colby-Monterey Jack. Bake for about 30 minutes, until cheese is golden.


* The picture was taken the day after I made these. They look better fresh, I just forgot to get a picture. Also, I made three pans of them (for company) but only had two glass ones. If you bake these in a metal pan, the bottoms of the tortillas will be tough and chewy, at least mine were. :)