CHICKEN ENCHILADAS

2 cups chopped cooked chicken
1 can cream of chicken soup
1 (4 oz.) can green chiles
2cups sour cream
2 Tbs. chopped onion
2 cups shredded cheddar cheese
8 (8 inch) flour tortillas
1/4 cup melted margarine
2 cups shredded Monterey Jack cheese

Combine chicken, soup, green chiles, sour cream, onion and cheddar
cheese in a bowl: mix well. Brush tortillas on one side with melted
margarine. Fill each with 5 to 8 tablespoons chicken mixture. Roll to
enclose filling: Place seam side down in a casserole sprayed with
nonstick cooking spray. Sprinkle with Monterey Jack cheese.
Bake at 350º for 35 minutes.

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