Chicken Enchiladas

3 c (12 oz) shredded cheddar cheese, divided
2 c (8 oz) shredded monterey jack cheese
2 c chopped cooked chicken
2 c (16 oz) sour cream
1 can cream of chicken soup, undiluted
1 can (4 oz) chopped green chilies
2 T finely chopped onion
1/4 t pepper
1/8 t salt
10 flour tortillas (8 in), warmed

Preheat oven to 350 degrees/grease 9x13 pan

In large bowl combine 2 c cheddar cheese, monterey jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 c off center on each tortilla; roll up.  Place seam side down in pan.  cover and bake for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer on until cheese is melted. Let stand for 10 minutes before serving. 

Note: might want to take some of mixture out and mix with milk to pour over enchilada and bake. it keeps them moister.