Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 1/2 cup chopped onion; 2 tablespoons butter or 2 tablespoons margarine; 1 (4 ounce) can diced green chili peppers, drained; 1 (3 ounce) package cream cheese, softened; 1 tablespoon milk; 1/4 teaspoon ground cumin; 2 cups chopped cooked chicken (you can use a deli roasted chicken); 8 (7 inch) flour tortillas or 8 (6 inch) corn tortillas; 3 tablespoons chopped jalapenos (optional); 1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can cream of mushroom soup; 1 (8 ounce) carton sour cream; 1 cup milk; 3/4 cup shredded monterey jack cheese (3 ounces) or 3/4 cup cheddar cheese (3 ounces)

Submitted by Chef #1062085

"Chicken Enchiladas with Sour Cream Sauce (I add jalapenos to give dish a little kick)"

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Ready In:: 1hr 10mins
Ingredients:: 13
Serves:: 6

ingredients

¹⁄₂ cup chopped onion
2 tablespoons butter or 2 tablespoons margarine
1 (4 ounce) can diced green chili peppers, drained
1 (3 ounce) package cream cheese, softened
1 tablespoon milk
¹⁄₄ teaspoon ground cumin
2 cups chopped cooked chicken (you can use a deli roasted chicken)
8 (7 inch) flour tortillas or (6 inch) corn tortillas
3 tablespoons chopped jalapenos (optional)
1 (10 3/4 ounce) can cream of chicken soup or (10 3/4 ounce) can cream of mushroom soup
1 (8 ounce) carton sour cream
1 cup milk
³⁄₄ cup shredded monterey jack cheese (3 ounces) or 3/4 cup cheddar cheese (3 ounces)

directions

1. In a medium skillet cook the onion in hot butter over medium heat until onion is tender. Remove from heat. Stir in 1 tablespoon of the green chile peppers and jalapenos (optional); reserve remaining chile peppers for sauce.
2. In a medium bowl combine cream cheese, the 1 tablespoon milk, and cumin; add onion mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.
3. For sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese. (I also like to top with more jalapenos). Return to oven; bake about 5 minutes more or until cheese melts.