Friday, April 2, 2010

Chicken Enchiladas.

Chicken Enchiladas


1/4 cup chopped onion

2 tbsp butter

1 4oz can diced green chile peppers, drained

1 3oz package ff or lf cream cheese, softened

1 tbsp milk

1/2 tsp ground cumin

2 cups chopped cooked chicken

12 7 in flour tortillas

1 10oz can reduced-sodium condensed cream of mushroom

1 8oz carton rf sour cream

1 cup milk

3/4 cup shredded mexican mix cheese


  1. Cook onions in butter over med heat until onion is tender. Remove from heat and add 1/2 the chiles
  2. In med bowl, combine cream cheese, 1 tbsp milk and cumin; add onions and chicken
  3. Spoon about 3 tbsp mixture into each tortilla near edge, roll and place in greased 3 quart rectangular glass pan, seam side down. Set aside
  4. For sauce, in med bowl combine reserved chile's, soup, sour cream and 1 cup milk. Pour evenly over tortillas in dish. Cover with foil, bake at 350 for about 35 mins.
  5. Remove foil, sprinkle evenly with cheese, return to oven, bake until cheese is golden and bubbly

Top with some salsa.

I served mine with sliced avacado, corn and tortilla chips.

They were a hit with the Hubs and MIL.