Chicken Enchiladas

Jamie gave this recipe to me back in our college days. :) I like to use a rotisserie chicken from the grocery deli for this recipe. I always use the leftover chicken for something.

• Ready In: 50 mins
• Serves: 6
• Yields: 12 enchiladas

Ingredients

• 12  flour tortillas
• 2  cups  shredded white meat chicken
• 3  ounces cream cheese
• 1⁄4  of an onion
• 1 (10 3/4ounce) can  cream of chicken soup
• 1 (4 ounce) can  chopped green chilies
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon salt
• 1  cup sour cream
• 1⁄2 cup milk
• 1  cup monterey jack cheese

Directions

1. Preheat oven to 350 degrees.
2. Combine chicken, cream cheese and onion.
3. Wrap chicken mixture into about 12 warmed tortillas.
4. Lay the enchiladas in a rectangle pan.
5. Combine soup, chilies, cumin, salt, sour cream, and milk. A blender makes this sauce creamy and smooth, but is not necessary.
6. Pour soup mixture over enchiladas.
7. Cover with foil and bake for 30 minutes.
8. Remove foil, cover with Monterey jack cheese, and return to oven until cheese is melted.