Chicken Enchiladas - White Sauce

From: Better Homes and Gardens "New Cookbook"
Servings: 3 servings

Ingredients:
1/8 cup chopped onion
1 Tb butter
1/2 4 oz can diced green chile peppers, drained
1 1/2 oz softened cream cheese
1/2 Tb milk
1/8 tsp ground cumin
1 cup chopped cooked chicken
6 7 inch tortillas
1/2 10 oz can of cream of chicken OR mushroom soup
4 oz light sour cream
1/2 cup milk
As much Monterey Jack or Cheddar cheese as you like (recipe calls for 3/4 cup)

Directions: Preheat oven to 350 F

1. In medium skillet cook the onion in hot butter (I used olive oil instead) over medium heat until onion is tender. Remove from heat and add 1/2 TB of green chile peppers. Save for later
2. In medium bowl stir together cream cheese, 1/2 TB of milk, and cumin. Add in onion and chicken. Stir until combined. Save for later.
3. For the sauce: In medium bowl combine the rest of the chile peppers, the soup, sour cream and the 1/2 cup of milk.
4. It is easiest to roll the enchiladas in the rectangular baking dish.  
        -To start dip both sides of the tortilla lightly in the sauce, then place in baking dish. 
        -Next spoon about 3 TB of chicken mixture onto the end of the tortilla
        -Roll the tortilla and place seam side down at one end of the baking dish
        -Repeat until dish is full.
5. Pour the rest of the sauce evenly over the enchiladas
6. Cover dish with tinfoil and cook for 35 minutes 
7. Remove dish from oven, sprinkle with cheese and bake for about 5 more minutes, so the cheese can melt. 

I like to serve these with salsa, freshly shredded lettuce, and some more sour cream.


BON APPETIT!