Description:

Chicken Enchilada

Source:

Dawn

Serves/Makes:4

Ingredients

• 1/2 cup (125 ml) chopped onion
• 2 tbsp (30 ml) butter
• l 4 oz (112 grm). can green chili peppers, drained
• l 3 oz (84 grm). pkg. cream cheese, softened
• 1 tbsp (15 ml) milk
• 1/4 tsp (1 ml). cumin
• 2 cups (475 ml) cooked chopped chicken, or more
• flour tortillas
• l can cream of mushroom soup
• l 8 oz (224 grm). carton sour cream
• 1 cup (225 ml) milk
• 3/4 cup (175 ml) Jack cheese

Preparation

• Saute onions in butter, remove from heat, add l/2 can chili peppers.
• In bowl combine softened cream cheese, 1 tbsp (15 ml) milk, and cumin.
• Add onions, chicken and stir well.
• Spoon into tortillas and roll up, place seam side down on greased baking dish.
• In seperate bowl combine soup, sour cream, milk and remaining chilis.
• Pour over tortillas and cover.
• Bake in 350 degree (175 C.) oven.
• After 35 minutes uncover, sprinkle with cheese and bake l0 minutes longer.

Comments

From my daughter Cara and even my husband, who hates Mexican food, loves these.