Gringo Chicken Enchiladas

• 1/2 cup (125 ml) chopped onion
• 2 tbsp (30 ml) butter
• l 4 oz (112 grm). can green chili peppers, drained
• l 3 oz (84 grm). pkg. cream cheese, softened
• 1 tbsp (15 ml) milk
• 1/4 tsp (1 ml). cumin
• 2 cups (475 ml) cooked chopped chicken, or more
• flour tortillas
• l can cream of mushroom soup
• l 8 oz (224 grm). carton sour cream
• 1 cup (225 ml) milk
• 3/4 cup (175 ml) Jack cheese

1. Saute onions in butter, remove from heat, add l/2 can chili peppers.
2. In bowl combine softened cream cheese, 1 tbsp (15 ml) milk, and cumin.
3. Add onions, chicken and stir well.
4. Spoon into tortillas and roll up, place seam side down on greased baking dish.
5. In seperate bowl combine soup, sour cream, milk and remaining chilis.
6. Pour over tortillas and cover.
7. Bake in 350 degree (175 C.) oven.
8. After 35 minutes uncover, sprinkle with cheese and bake l0 minutes longer.

onion, butter, green chili peppers, cream cheese, milk, cumin, chicken, flour tortillas, cream of mushroom soup, sour cream, milk, cheese

Taken from online-cookbook.com/goto/cook/rpage/000CE0 (may not work)