Chicken Enchiladas

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!!!