Day 9: Chicken Enchiladas

Chicken Enchiladas

Filling:

½ cup Onion (chopped)

1 Tbsp Butter

2-4oz can diced Green Chili Peppers

8 oz Cream Cheese (softened)

1/8 cup Milk

½ tsp Ground Cumin

3-4 Chicken Breasts (cooked and chopped)

Sauce:

1 103/4oz can Cream of Chicken Soup

8 oz Sour Cream

1 cup Milk

1 cup Cheese (grated)

10-12 7in Tortillas

Top with green onion (optional)

Cook chicken, 375* for 35-40 minutes.

Cook onion in hot butter over medium heat until onion is tender. Remove pan from heat and add 1 can of chili peppers.

In a bowl mix cream cheese, 1/8 cup milk and cumin. Add onion/pepper mixture. Stir until mixed. Add chunks of chicken and mix evenly. Spoon mixture onto tortillas, roll and place in GREASED 9x13 pan.

In a bowl, mix 1 can chili peppers, soup, sour cream, and 1 cup of milk. Pour over tortillas in baking dish.

Bake covered in foil @ 350* for 35 minutes.

Remove foil and sprinkle cheese on top and bake for another 5 minutes or until cheese is melted.