Chicken Enchiladas

Categories: Tex-Mex recipes

Ingredients

• 1 can cream of chicken soup
• 1 small can chopped green chilies, drained
• 1/2 tsp. cumin
• 1/2 tsp. salt
• 1 cup sour cream
• 1/2 cup milk
• 2 cups cooked chicken, chopped
• 1/4 cup chopped green onions, plus some for topping)
• 3 oz. cream cheese, softened
• 8-10 small flour tortillas
• 1 cup shredded Monterey Jack/ Colby cheese

Directions

1. Mix cream of chicken soup, chilies, cumin, salt, sour cream and milk until smooth. Mix chicken, onion and cream cheese.
2. Heat tortillas until limp. Spread chicken mixture down the center of each tortilla. Pour a little sour cream sauce in the bottom of a glass baking dish.
3. Roll tortillas and place in baking dish seam side down. Top with the rest of the sour cream sauce. Bake covered for 30 minutes at 350 degrees. Remove cover, sprinkle with grated cheese and more chopped green onions. Return to oven uncovered until cheese is melted.

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