Creamy Chicken Enchiladas - cooking recipe

Ingredients
    1 medium onion, chopped
    1 Tbsp. butter
    2 1/2 c. shredded, cooked chicken
    16 oz. picante sauce
    6 oz. cream cheese, cubed
    2 tsp. ground cumin
    1 to 1 1/2 c. grated Cheddar
    1 to 1 1/2 c. grated Monterey Jack
    10 to 16 flour tortillas
    1 can cream of mushroom soup
    1 can milk
Preparation
    Cook onion in butter until tender, but not brown.
    Stir in chicken, 1/2 cup picante sauce, cream cheese and cumin.
    Heat thoroughly.
    Remove from heat and stir in 1/2 cup Cheddar and 1/2 cup Monterey Jack.
    Spoon 1/3 cup of the chicken mixture down center of each tortilla.
    Roll up and place seam-side down in baking dish.
    Spoon remaining picante sauce over tortillas.
    Mix remaining cheeses with the soup and the milk.
    Spoon mixture over top of casserole.
    Bake at 350\u00b0 for 15 to 25 minutes, until thoroughly heated.

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