Deb's Chicken Enchiladas

INGREDIENTS
Filling:
2 cups diced chicken
2 cups sour cream
1 cup graded Monterrey jack cheese
1/4 cup chopped onion
1 Tsp Chili Powder
1 Tsp Cumin
1 Tsp Garlic Powder
Salt & Pepper to Taste

Sauce:
1/4 cup chopped onion
2 Tablespoons margarine
1 cans Rotel Tomatoes
1 15oz. can -tomato sauce + 1 8oz can
1 1/2 Tsp. chili powder
1 1/2 Tsp. Oregano

Topping:
1 1/2 cups grated cheddar cheese

Other:
12 corn tortillas (flour tortillas could be substituted instead of corn)

Preparation:
First: Sauté onions (1/2 cup) in margarine. Reserve 1/4 cup.

Second: Mix 1/4 cup onion with the Rotel Tomatoes, tomato sauce, chili powder and oregano and simmer until well blended. (I do this first and let it simmer while I prepare the filling).

Third: Mix together all ingredients of the filling (using the remaining 1/4 cup sautéed onion). Using a long casserole dish (it will take 2), pour a small amount of sauce in the bottom of each dish to keep the enchiladas from sticking. Roll filling in tortillas (about 1/4 - 1/2 cup mixture to each tortilla) and place in casserole dish.

Fourth: Pour sauce over enchiladas

Bake at 350 degrees until bubbly.

Finally: Top with cheddar cheese and return to oven until melted.
Serve with tortilla chips.