Chicken Enchiladas

1 pound Chicken Breast (cooked and cut into pieces)

1 can diced Green Chiles

1 can Cream of Chicken

1 can Nacho Cheese Soup

8 oz. Sour Cream

8 oz. Salsa

1/2 medium Onion (chopped)

1/2 lb Monterey jack cheese shredded (or less)

1/2 lb Cheddar Cheese shredded (or less)

Combine all but chicken and half of the cheese in a bowl. Divide the mixture in half. Add the chicken to one portion and spoon into tortillas and roll up. Place in buttered 9x13. Fill the pan. Top with other half of mixture and cheese. Makes 6-8 enchiladas.

Bake at 350 for 30-45 mins.

Tortillas

2 cups Flour

1 tsp. Baking Powder

1 tsp. Salt

1 T. Shortening

1/2-3/4 cup water

Mix dry ingredients. Cut in shortening. Add water. Knead Dough.

Let rest 15 mins. (I've never let it "rest") Divide into balls and roll flat on floured board. Cook in ungreased pan on medium heat until lightly brown on both sides.

Artichoke Dip

1 cup Sour Cream
1 cup Mayonaise
1/2 cup White Cheese
2 cloves Garlic (minced)
5-6 drops Tobasco
1 jar marinated Artichoke Hearts (chopped, not drained)

Mix together ingredients, add cheese on top.
Bake at 350 for 20mins.

serve with crackers or pita wedges