Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         white onion -- chopped
   1      tablespoon    butter or margarine
   2                    chicken breasts -- baked, shredded
   1      pint          picante sauce
     1/2  teaspoon      ground cumin
   1      4 oz can      chopped green chilies
   2      cups          monterey jack cheese -- shredded
   2      cups          longhorn cheese -- shredded
   1      can           cream of chicken soup
   8                    flour tortilla
                        fresh green onions -- including tops,
                        -- chopped
                        sour cream

Preparation:

Cook or microwave onion in butter until tender but not brown. Stir in chicken, 1 cup picante sauce, cumin, and green chilies. Mix Monterey Jack and Longhorn cheese; add 1 1/2 cups cheese to ingredients, along with 1/2 can soup. Spoon about 6 tablespoons of mixture just off center of flour tortillas and roll. Place seam down in a 11X9 inch baking dish. Mix remaining cup of picante sauce and soup thoroughly and pour evenly over enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 15 minutes or until cheese melts and just begins to brown. Top with green onion and sour cream. Enjoy!