Recipe of the Week 03/21/09---Chicken Enchiladas

Filling Ingredients
one small onion
tortillas
leftover chicken
cream cheese
cumin




Dice up the onion and sweat it in a small sauce pan with a bit of butter. When you sweat something you should NOT hear it sizzle. This is a slow process that should not cause browning.


Mix four ounces of cream cheese, 1 teaspoon of cumin, and 1 Tablespoon of water in a bowl. You can put the cream cheese in the microwave for a few seconds if you need to soften it.


Add the onions and chicken(cut up) to the cream cheese. Stir until well incorporated. This will be a thick mixture it is supposed to be.



Put 1/4 to 1/3 cups of the mixture down the middle of a soft tortilla and roll up. I warm mine a bit. Makes them easier to roll.

Place seem side down in a 9x13 pan.



Topping Ingredients
1 Can cream of chicken soup
8 oz. sour cream
1 cup milk
2 Tablespoons chopped green chilies, chopped (I didn't have these)
1/2 cup shredded cheddar


Mix the milk, soup, sour cream, and chilies (if you have them). Pour, evenly over tortillas.


Bake covered for 40 mins at 350. Uncover and sprinkle with cheese.

Bake another 5 mins.


This is a very tasty dinner. I always serve mine with rice so that the extra sauce has somewhere to go. The original recipe calls for 1/4 cup chopped pecans too. I have never added those, however. I hope you try and enjoy this recipe. Happy Eating.