White Chicken Enchiladas

12 tortilla shells
4 oz cream cheese
1 T + 1 Cup Milk (divided)
1 tsp. cumin (I haven’t ever added it)
4 C Cubed chicken
½ C. green onions chopped (I use a handful of dried onions)
½ C red peppers chopped (Sometimes I use green peppers)
1 can cream of chicken soup
1 C Sour cream
¼ tsp cayenne pepper (haven’t ever added)
½ C Cheddar cheese

Combine cream cheese 1T Milk and cumin until smooth, stir in chicken. Sauté onions and peppers then add to mixture. Combine soup, sour cream, cayenne and 1 C milk. Stir 2 T soup mixture into chicken mixture
Place 1/3 C chicken mixture in tortilla and roll. Seam side down in 9x13 dish coated with cooking spray. Top with remaining soup mixture. Cover and bake at 350* for 30 minutes. Uncover, sprinkle cheese and bake 5 more minutes.

Submitted by: Becky Phillips


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