Chicken Enchiladas

• 12 cup chopped onion
• 2 tablespoons butter or 2 tablespoons margarine
• 1 (4 ounce) candiced green chili peppers, drained
• 1 (3 ounce) package cream cheese, softened
• 1 tablespoon milk
• 14 teaspoon ground cumin
• 2 cups chopped cooked chicken (you can use a deli roasted chicken)
• 8 (7 inch) flour tortillas or 8 (6 inch) corn tortillas
• 3 tablespoons chopped jalapenos (optional)
• 1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (8 ounce) carton sour cream
• 1 cup milk
• 34 cup shredded monterey jack cheese (3 ounces) or 34 cup cheddar cheese (3 ounces)

1. 1.
2. In a medium skillet cook the onion in hot butter over medium heat until onion is tender.
3. Remove from heat.
4. Stir in 1 tablespoon of the green chile peppers and jalapenos (optional); reserve remaining chile peppers for sauce.
5. 2.
6. In a medium bowl combine cream cheese, the 1 tablespoon milk, and cumin; add onion mixture and chicken.
7. Stir until combined.
8. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near one edge; roll up.
9. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish.
10. Set aside.
11. 3.
12. For sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream, and the 1 cup milk.
13. Pour evenly over the tortillas in the baking dish.
14. Cover with foil.
15. Bake in a 350 degree oven about 35 minutes or until heated through.
16. Remove foil.
17. Sprinkle enchiladas with cheese.
18. (I also like to top with more jalapenos).
19. Return to oven; bake about 5 minutes more or until cheese melts.

onion, butter, green chili peppers, cream cheese, milk, ground cumin, chicken, flour tortillas, chopped jalapenos, cream of chicken soup, sour cream, milk, shredded monterey jack cheese

Taken from www.food.com/recipe/chicken-enchiladas-361171 (may not work)