Chicken Cheese Enchiladas

By Jgerwin

From Marian Rosse

Ingredients

• 1/4 cup chopped onions
• 2 tbsp. margarine/butter
• 1 4 ounce can diced green chili peppers (could use jalapeños)
• 3 ounce pkg. cream cheese softened
• 1 tbsp. milk
• 1/4 tsp. ground cumin
• 2 cups chopped cooked chicken
• 6-12 (depends on how much mixture you put into each one) 7” flour tortillas
• 1 can Cream of Chicken soup
• 8 ounce carton sour cream
• 1 cup milk
• 3/4 cup shredded cheese (you can add more or less depending on your taste)

Preparation

Step 1

Sauté onion in butter/remove from heat/stir in one tbsp of the green
chili peppers.
In a bowl, mix cream cheese, one tbsp. milk, and cumin.
Add chicken. Stir well.
Spoon 3 tbsp. of mixture into each tortilla and roll it putting seam side down into
a greased pan.

In a bowl, put soup/sour cream/1 cup milk and remaining peppers.
Pour over tortillas. Cover with foil. Bake in 350 degree oven for 35 minutes or
until it is bubbly.

Remove foil and sprinkle Monterrey Jack cheese
(or another cheese of your choice) over the top.

Cook only until this cheese is melted.