Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

2 tablespoons olive oil
1 tablespoon butter
1 medium white onion, finely chopped
2 -3 jalapeno peppers, seeded and finely chopped
3 garlic cloves, minced
1 (4 ounce) can chopped mild green chilies
1 bunch cilantro leaf, chopped
3 (10 ounce) cans reduced-fat cream of chicken soup
1 (16 ounce) container light sour cream
3 cups shredded cooked chicken
1/2 teaspoon salt
fresh coarse ground black pepper
10 (7 inch) flour tortillas
2 cups shredded cheddar cheese

Preparation

Preheat oven to 350\u00b0F Coat a 13-by-9-inch glass baking pan with cooking spray.
Heat oil and butter in a large skillet over medium heat. Add onion, jalapenos, garlic, chilies, cilantro, soup and sour cream. Cook 10 minutes, or until thoroughly heated. Stir in chicken; season with salt and pepper.
Arrange tortillas on a work surface. Spoon about 1/3 cup sauce onto each tortilla, roll up and place seam side down crosswise in pan. Pour remaining sauce evenly over top and sprinkle evenly with cheese.
Bake 30 to 35 minutes, until cheese has melted and the sauce is bubbly. Let stand 10 minutes.