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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Jamie gave this recipe to me back in our college days. :) I like to use a rotisserie chicken from the grocery deli for this recipe. I always use the leftover chicken for something. Ingredients:
12 flour tortillas |
2 cups shredded white meat chicken |
3 ounces cream cheese |
1/4 of an onion |
1 (10 3/4 ounce) can cream of chicken soup |
1 (4 ounce) can chopped green chilies |
1/2 teaspoon cumin |
1/2 teaspoon salt |
1 cup sour cream |
1/2 cup milk |
1 cup monterey jack cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Combine chicken, cream cheese and onion.
3. Wrap chicken mixture into about 12 warmed tortillas.
4. Lay the enchiladas in a rectangle pan.
5. Combine soup, chilies, cumin, salt, sour cream, and milk. A blender makes this sauce creamy and smooth, but is not necessary.
6. Pour soup mixture over enchiladas.
7. Cover with foil and bake for 30 minutes.
8. Remove foil, cover with Monterey jack cheese, and return to oven until cheese is melted.
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