Cream Cheese Chicken Enchiladas

This is one of my favorite recipes

Ingredients:

• 1/4 C chopped onion
• 1 Tbsp butter
• 3 oz cream cheese
• 1 Tbsp milk
• 1/4 tsp ground cumin
• 2 C shredded cooked chicken (rotisserie chicken works well)
• 6 8-inch flour tortillas
• 1 10 3/4 oz can condensed cream of chicken soup
• 1 8-oz carton dairy sour cream
• 1 C milk
• 5 or 6 chopped pickled jalapeno peppers, rinsed, seeded and chopped
• 1 C shredded cheddar cheese and/ or Monterrey Jack cheese (4 oz)

In a medium skillet cook onion in butter until onion is tender. Remove from heat.

In a bowl, combine the softened cream cheese, 1 Tbsp milk and cumin. Add onions and cooked chicken. Stir together until well combined.

Spoon about 1/3 C chicken mixture into each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 2-quart square baking dish.

In a bowl, combine soup, sour cream, 1 C of milk and the pickled jalapeno peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil; bake in a 350-degree F oven for about 45 minutes, or until heated through.

Remove foil. Sprinkle enchiladas with cheese. Bake for 4 to 5 minutes more or until cheese is melted. Makes 6 servings.

416 calories in one, 26.9 g fat (15.1 saturated), 1.6 g fiber