Chicken Enchiladas

Ingredients:
3 cups shredded Cheddar cheese, divided
2 cups shredded Monterey Jack cheese
2 cups chopped cooked chicken
2 cups sour cream
2 (10.75 ounce) cans condensed cream of chicken soup, divided
1 (4 ounce) can chopped green chilies
2 tablespoons finely chopped onion (sauté in a little butter)
1/4 teaspoon pepper
½ tbsp. cumin
1/8 teaspoon salt
10 (8 inch) flour tortillas, warmed
1 (15 oz) can Stoke’s Green Chili Sauce

Directions
1. In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, one can soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Mix the remaining can of cream of chicken soup with the green chili sauce and spread the mixture over the top of the tortillas.

2. Bake uncovered at 350 degrees F for 30 minutes or until hot and bubbly. Sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.