Creamy Chicken Enchiladas

Ingredients:

• 2 cups cooked chicken
• 1/4 cup diced onion
• 2 tbsp. butter
• 1 4 oz. can diced green chilies peppers, drained
• 4 oz. cream cheese
• 1 tbsp. milk
• 1/4 tsp. cumin
• 12 flour tortillas
• 1 can cream of chicken soup
• 1 8oz container sour cream
• 1 cup milk
• 3/4 cup shredded cheddar or Monterey jack cheese

Directions:

1. In a sauté pan, heat up 2 tbsp. of butter and cook the onions and 1 tbsp. of the green chilies until the onions are translucent.  Remove from heat.
2. In a medium bowl, mix softened cream cheese, cumin, and tbsp. of milk.  Shred your chicken and add into the bowl along with the onion and green chilies mixture.  Place 3-4 tablespoons of chicken mixture in the middle of each tortilla and roll up.  Place seam side down in a greased baking pan and set aside.
3. In a large mixing bowl, mix the cream of chicken soup, sour cream, the rest of your green chilies and milk together.  Pour on top of your tortillas and cover with foil.  Bake at 350 degrees for 35 minutes.  Take out of the oven and sprinkle with cheese.  Bake for additional 5 minutes with foil off.