Chicken Enchiladas II

1 large onion
2 tbs. butter or marg
2 cups full fat sour cream (1 container)
1 4 oz. can diced green chillies (I use Herdez sliced and puree them in my mini chopper)
1 tsp. chilli power
1 tsp. salt (or to taste)
1/4 tsp pepper
8 oz. Monterey Jack cheese, shredded
4 oz. Mozzarella cheese, shredded
3 whole chicken breasts, cooked and diced
10 large flour tortillas

Sauté diced onion in margarine until tender. Stir in sour cream, green chilies, chili powder, salt and pepper nd chicken. Cook over medium heat until warm. Set aside 1/2 cup mont. jack and add remainder to skillet, with mozz. Cook, stirring until cheese is melted. Place 1/2 cup chicken mixture in tortilla and roll up. Place seam side down in greased 13" x 9" dish. Spoon any left over chicken mixture over enchiladas. Top with remaining Monteray Jack. Bake 20 minutes at 350F. Serve with salsa and sour cream, if desired

*Note For a great hot appetizer dip, prepare as directed up to and including adding the cheese. Remove1 cup of filling and mix with 1 beaten egg and then stir back into remaining filling. Pour into a shallow baking dish and top with cheese. Bake for 20 minutes until hot and bubbly and serve with nacho chips for dipping.

FROM CBL