White Enchiladas

By Jaymers

Ingredients

• 1/4 C chopped onion
• 2 tbsp butter
• 4oz can chile peppers
• 3 oz softened cream cheese
• 1 tbsp milk
• 1/4 tsp cumin
• 2 C chipped cooked chicken
• 1 can cream of mushroom soup
• 8 oz sour cream
• 1 C milk
• 3/4 C shredded monterey jack cheese

Preparation

Step 1

1. Cook onion in hot butter over medium heat until tender.

2. Remove skillet from heat and stir in 1 tbsp green chile peppers. Remove the remaining peppers from their sauce.

3. In medium bowl combine cream cheese, 1 tbsp milk and cumin. Add chicken and onion mixture and stir until combined.

4. Spoon about 3 tbsp of mixutre into each tortilla near one edge and roll up.

5. Place filled tortillas, seam side down, in a greased 3qt baking dish. Set aside.

6. For sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream and 1 C milk.

7. Pour the sauce evenly over filled tortillas.

8. Cover and bake at 350 for 35 minutes.

9. Remove from oven and sprinkle with cheese.

10. Return to oven back for 5 minutes until the cheese melts.