Chicken and Cheese Enchiladas

Ingredients

• 6 chicken breasts, cooked and diced
• 4 (10 3/4 ounce) cans cream of chicken soup
• 1 (16 ounce) container sour cream
• 1 1/2 cups salsa
• 1 (8 ounce) package cream cheese, room temperature
• 3 1/2 cups shredded cheddar cheese
• 1 1/2-2 teaspoons cumin
• 1 small onion, diced and sauteed (optional)
• 10 (10 inch)  flour tortillas

Directions

1. 1

   Mix all ingredients together except for 1/2 - 3/4 cup cheddar cheese, and the tortillas.

2. 2

   Fill up tortillas with filling, and roll, saving about 2 cups of filling for top.

3. 3

   In the bottom of a 9x13-inch pan, spread a little of the filling mixture around to keep the tortillas from sticking.

4. 4

   Place rolled tortillas into the baking dish and top with remaining filling. Sprinkle on remaining cheese.

5. 5

   Bake at 350°F for 1 hour, or until bubbly.