Chicken Enchiladas

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/2 cup chopped onion
• 2 tablespoons butter or 2 tablespoons margarine
• 1 (4 ounce) can diced green chili peppers, drained
• 1 (3 ounce) package cream cheese, softened
• 1 tablespoon milk
• 1/4 teaspoon ground cumin
• 2 cups chopped cooked chicken (you can use a deli roasted chicken)
• 8 (7 inch) flour tortillas or 8 (6 inch) corn tortillas
• 3 tablespoons chopped jalapenos (optional)
• 1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (8 ounce) carton sour cream
• 1 cup milk
• 3/4 cup shredded monterey jack cheese (3 ounces) or 3/4 cup cheddar cheese (3 ounces)

Recipe

• 1 1. in a medium skillet cook the onion in hot butter over medium heat until onion is tender. remove from heat. stir in 1 tablespoon of the green chile peppers and jalapenos (optional); reserve remaining chile peppers for sauce.
• 2 2. in a medium bowl combine cream cheese, the 1 tablespoon milk, and cumin; add onion mixture and chicken. stir until combined. spoon about 3 tablespoons of the chicken mixture onto each tortilla near one edge; roll up. place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. set aside.
• 3 3. for sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream, and the 1 cup milk. pour evenly over the tortillas in the baking dish. cover with foil. bake in a 350 degree oven about 35 minutes or until heated through. remove foil. sprinkle enchiladas with cheese. (i also like to top with more jalapenos). return to oven; bake about 5 minutes more or until cheese melts.