Sunday Potluck Chicken Enchiladas

As you can tell, I spend a little of each day going back through old recipe magazines and new ones, as they come in the mail. This recipe is from a Paula Deen magazine, 2007 and it is so good, I am thinking of opening up my own Mexican food restaurant here in California, since they DON”T KNOW HOW GOOD TEX MEX IS AND I CAN’T FIND IT HERE…ANYWHERE!!!!
Sorry, I lost it there for a minute. It is a great dish to take to potlucks or serve to company, just have the others bring a salad, chips and homemade salsa and you have a great Mexican dinner. Of course, you will want to top off the night by baking a praline cheesecake for dessert, which you can find on the ole blog……Your guests and family will think you are the “next TV cooking star”!
2 1/2 cups chopped cooked chicken (yes you can use a store bought chicken, I won’t tell)
1 (10 oz) can mild enchilada sauce (I used the mild green chile sauce since I like it better with chicken)
1 (8 oz) package softened cream cheese
1/2 cup chopped onion
2 cups shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1 (16 oz) pacakge 10-inch flour tortillas
1 (10.75 oz) can Southwest-style pepperJack soup
1 (8 oz) jar picante sauce
Preheat oven to 350. Lightly grease a 13×9 baking dish.
In a large bowl, combine chicken, enchilada sauce, cream cheese and onion; stirring to combine. Add 1 cup cheddar and 1/2 cup monterey jack cheese. Spoon mixture evely down center one-third of each tortilla; roll up tortillas and place seam side down in prepared baking dish.
In a medium bowl, combine remaining cheese, soup and picante sauce. Spoon mixture evenly over tortillas. Bake 30 to 36 min or until hot and bubbly.