Shelly's Recipe

GRINGO CHICKEN ENCHILADAS

Category: Casseroles - Chicken and Turkey

1/2 cup chopped onion
2 tbsp butter
1 (4 oz) can green chili pepper, drained
1 (3 oz) pkg cream cheese, softened
1 tbsp milk
1/4 tsp ground cumin
2 cups cooked chopped chicken, or more
Flour tortillas
1 can cream of mushroom soup
1 (8 oz) carton sour cream
1 cup milk
3/4 cup shredded Monterey jack cheese


Saute onion in butter, remove from heat and add 1/2 can peppers. In a bowl, combine softened cream cheese, milk and cumin. Add onions and chicken; stir well. Spoon into tortillas and roll up; placing seam-side down in a casserole dish.

In a separate bowl, combine soup, sour cream, milk and remaining chilies. Pour over tortillas and cover. Bake at 350 for 35 minutes. Uncover and spinkle with cheese. Bake an additional 10 minutes.