Chicken Enchilads

By Jgerwin

Marian Rosse's recipe

Ingredients

• 1/2 C chopped onions
• 2 TBLS margarine/butter
• 1 4oz can diced green chili peppers
• 3 oz pkg cream cheese softened
• 1 TBLS milk
• 1/4 tsp ground cumin
• 2 C chopped cooked chicken
• 6-12 flour tortillas
• 1 can reduced fat Cream of Chicken soup
• 8 oz carton sour cream
• 1 C milk
• 3/4 C shredded cheese - Mexican

Preparation

Step 1

Saute onion in butter, remove from heat. Stir in one TBLS green chili peppers. In a bowl, mix cream cheese, one TBLS milk and cumin. Add onions to cream cheese mixture. Add chicken, stir well.

Spoon 3 TBLS of mixture into each tortilla and roll it; put seam side down into a greased pan.

In a bowl, put soup, sour cream, 1 C milk and remaining peppers and mix together.
Pour over tortillas (in the pan). Cover with foil. Bake at 350 degrees for 35 minutes or until bubbly.

Remove foil and sprinkle Mexican cheese over the top. Put back in oven uncovered and cook only until cheese in melted.