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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Chicken Enchiladas with Sour Cream Sauce (I add jalapenos to give dish a little kick) Ingredients:
1/2 cup chopped onion |
2 tablespoons butter or 2 tablespoons margarine |
1 (4 ounce) can diced green chili peppers, drained |
1 (3 ounce) package cream cheese, softened |
1 tablespoon milk |
1/4 teaspoon ground cumin |
2 cups chopped cooked chicken (you can use a deli roasted chicken) |
8 (7 inch) flour tortillas or 8 (6 inch) corn tortillas |
3 tablespoons chopped jalapenos (optional) |
1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can cream of mushroom soup |
1 (8 ounce) carton sour cream |
1 cup milk |
3/4 cup shredded monterey jack cheese (3 ounces) or 3/4 cup cheddar cheese (3 ounces) |
Directions:
1. 1. In a medium skillet cook the onion in hot butter over medium heat until onion is tender. Remove from heat. Stir in 1 tablespoon of the green chile peppers and jalapenos (optional); reserve remaining chile peppers for sauce.
2. 2. In a medium bowl combine cream cheese, the 1 tablespoon milk, and cumin; add onion mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.
3. 3. For sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese. (I also like to top with more jalapenos). Return to oven; bake about 5 minutes more or until cheese melts.
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