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| Ingredients: | |||||
| 2 C | Chopped cooked chicken | ||||
| 3 oz | Cream cheese | ||||
| 1 C | Milk | ||||
| 1/2 C | Chopped onion | ||||
| 1/2 tsp | Ground cumin | ||||
| Pepper | |||||
| 1 C | Shredded Monterey Jack cheese | ||||
| 1 can | Green chilis, drained (4 oz) | ||||
| 8 oz | Sour Cream | ||||
| 1 can | Cream of chicken soup | ||||
| 2 Tbsp | Butter | ||||
| Salt | |||||
| 1 C | Shredded cheddar cheese | ||||
| Directions: | |||||
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In small skillet melt butter and cook onion until tender.
Remove and place in bowl. Add Tbsp of green chilis to onion mixture. Mix well. Add half of both cheeses, cream cheese, cumin, and chicken. Mix well until chicken is coated. Place spoonfuls of mixture in flour tortillas, roll and place in sprayed baking dish. In another bowl combine can of soup, milk, sour cream, remaining chilis, salt and pepper to taste and a dash of cumin. Mix and pour over enchiladas. Cover with foil and bake for 35 minutes at 350 degrees. Remove foil and sprinkle cheese over top and bake for 5 more minutes. Delicious with Spanish rice and corn! |
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