Chicken Enchiladas

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

• Ready In: 1 hr 10 mins
• 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 8 (6 inch)  corn tortillas
• 3  tablespoons  chopped  jalapenos (optional)
• 1 (10 3/4ounce) can  cream of chicken soup or 1 (10 3/4ounce) 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. 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. 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. 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.