1/4 chopped onion
2 Tbsp margarine or butter
1 4-oz can diced green chilies, drained
1 3-oz package cream cheese, softened
1 Tbsp milk
1/4 tsp ground cumin
2 cups cooked chicken, chopped
12 7-in flour tortillas
1 10 3/4-oz can condensed cream of chicken or cream of mushroom soup
1 8-oz carton sour cream
1 cup milk
3/4 cup shredded Monterrey Jack or cheddar cheese
In a skillet, saute onions and butter until onions are tender. Remove skillet from heat. Stir in 1 Tbsp green chilies.
In a medium mixing bowl combine cream cheese, 1 Tbsp milk, cumin, sauteed onions, and chicken. Spoon about 3 Tbsp of the chicken mixture onto each tortilla near the edge and roll up. Place filled tortillas, seam sides down, into a greased 3 qt rectangular casserole dish.
In a medium mixing bowl combine coup, sour cream, 1 cup milk, and remaining green chilies. Pour the soup mixture evenly over the tortillas in the casserole dish. Cover with foil and bake @ 350 degrees for 35 minutes. Remove foil, sprinkle enchiladas with cheese, and bake 5 minutes more to melt the cheese.
Enjoy!!!
