Recipe

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• 2 cups shredded rotisserie-cooked chicken
• olive oil or butter
• 1/2 medium onion, chopped
• 1 -2 garlic clove, minced
• 3 oz light cream cheese
• salt and pepper
• 10 -12 corn tortillas
• 1 cup light sour cream
• 1 (10 3/4 oz) can 98% fat-free cream of chicken soup
• 1 (4 oz) can green chilies
• 1/4 cup milk
• 1 tsp ground cumin
• 1 cup monterey jack pepper cheese (i sometimes use half sharp cheddar for color)

• 1 Sauté the onion and garlic in a little butter over medium heat until onion is opaque, about 3 minutes.
• 2 Let cool and shred chicken (if using rotisserie).
• 3 Mix chicken, onions and garlic, cream cheese, and salt and pepper (to taste) in medium bowl.
• 4 Fill corn tortillas with chicken mixture and place seam side down in rectangular pan ( I use one that is a little smaller than 9x13).
• 5 In another bowl, mix together sour cream, cream of chicken, green chilies, milk, ground cumin, and a little more salt and pepper. (1/2 cup of milk can be used here if you want the sauce to be a little runny).
• 6 Pour sour cream mixture over the enchiladas and bake covered with tin foil at 375°F for 30-40 minutes.
• 7 Remove enchiladas from oven and cover with cheese.
• 8 Broil on high for about 5 minutes until the cheese is golden brown and bubbly (keep an eye on the broiler to avoid burning).