Ingredients
- 1/4 C chopped onion
- 2 tbsp butter
- 4oz can chile peppers
- 3 oz softened cream cheese
- 1 tbsp milk
- 1/4 tsp cumin
- 2 C chipped cooked chicken
- 1 can cream of mushroom soup
- 8 oz sour cream
- 1 C milk
- 3/4 C shredded monterey jack cheese
Preparation
Step 1
1. Cook onion in hot butter over medium heat until tender.
2. Remove skillet from heat and stir in 1 tbsp green chile peppers. Remove the remaining peppers from their sauce.
3. In medium bowl combine cream cheese, 1 tbsp milk and cumin. Add chicken and onion mixture and stir until combined.
4. Spoon about 3 tbsp of mixutre into each tortilla near one edge and roll up.
5. Place filled tortillas, seam side down, in a greased 3qt baking dish. Set aside.
6. For sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream and 1 C milk.
7. Pour the sauce evenly over filled tortillas.
8. Cover and bake at 350 for 35 minutes.
9. Remove from oven and sprinkle with cheese.
10. Return to oven back for 5 minutes until the cheese melts.