Recipe: Chicken Felipes

Chicken Felipes
rec.food.recipes/Jen D/1998

1 lb cooked skinless, boneless chicken breasts
1 small diced onion
2 cans cream of chicken soup
8 oz container sour cream
1 small can diced chilies
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded sharp cheddar
1 cup shredded Monterey Jack cheese
1 cup shredded Colby cheese
1 cup mild cheddar cheese
Dash cumin powder
1 pack large flour tortillas
1 large baking pan (13x9x2-inches)

Cook the chicken breasts until well done and cut up into small bite-sized pieces when cooled.

In a large bowl combine the following: diced onions, cream of chicken soup, sour cream, chilies, salt, pepper, your choice of 2 cups of cheese, and cumin. Mix well. Then add the bite sized chicken breast pieces to the mix and fold them in.

Take one tortilla at a time and place approximately 2 tablespoons of the mix into the center of the tortilla and roll the tortilla lengthwise and place in the pan. Continue to do this with all the tortillas, placing them lengthwise, side by side in the pan. Whatever of the mix is left over smother on top of the tortillas in the pan. Sprinkle with the remaining 2 cups of cheese (of your choice).

Place aluminum foil over top of pan and bake at 375 degrees F. for about 45-50 minutes or until the cheese on top is slightly browned and bubbly.