Green Chile Chicken Enchiladas

Can be modified to your preference of cheese, spice, or even add cilantro for a little freshness. Enjoy!

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 2  cups  shredded  rotisserie-cooked chicken
•  olive oil or  butter
• 1⁄2 medium onion, chopped
• 1 -2  garlic clove, minced
• 3  ounces light cream cheese
•  salt and pepper
• 10 -12  corn tortillas
• 1  cup light sour cream
• 1 (10 3/4ounce) can  98% fat-free cream of chicken soup
• 1 (4 ounce) can green chilies
• 1⁄4 cup milk
• 1  teaspoon ground cumin
• 1  cup monterey jack pepper cheese (I sometimes use half sharp cheddar for color)

Directions

1. Sauté the onion and garlic in a little butter over medium heat until onion is opaque, about 3 minutes.
2. Let cool and shred chicken (if using rotisserie).
3. Mix chicken, onions and garlic, cream cheese, and salt and pepper (to taste) in medium bowl.
4. Fill corn tortillas with chicken mixture and place seam side down in rectangular pan ( I use one that is a little smaller than 9x13).
5. In another bowl, mix together sour cream, cream of chicken, green chilies, milk, ground cumin, and a little more salt and pepper. (1/2 cup of milk can be used here if you want the sauce to be a little runny).
6. Pour sour cream mixture over the enchiladas and bake covered with tin foil at 375°F for 30-40 minutes.
7. Remove enchiladas from oven and cover with cheese.
8. Broil on high for about 5 minutes until the cheese is golden brown and bubbly (keep an eye on the broiler to avoid burning).