Charlene's Recipe

Sour cream Chicken enchiladas

Category: Best ever casseroles

Serves 12

2 (10 3/4 oz) cans cream of chicken soup
4 oz can diced green chiles, drained
1/2 cup milk
1/2 tsp ground cumin
1 cup sour cream
2 cup cooked chicken, cubed
3 oz pkg cream cheese, softened
1/4 cup onion, chopped
12 (10 inch) flour tortillas
1 cup Monterey jack cheese, shredded

Combine the chicken soup, chiles, milk, cumin and sour cream in a blender; blend until smooth. Set aside. Mix chicken, cream cheese and onion together; spread one to 2 Tbsp chicken mixture onto each tortilla. Roll up; place seam side down in an ungreased 13x9 inch baking pan. Top with sour cream mixture; sprinkle with cheese. Cover; bake at 350 degrees for 30 minutes. Uncover the last 5 minutes of baking.