Chicken Enchiladas (White Sauce)

Prep: 25 min         Bake: 40 min
Serves 6
Perfect Partner:  Fresh Salsa, Guacamole, Spanish Rice and Black Beans

Preheat oven to 350

Ingredients:
1/4 c. chopped onion
2 T. butter
1 4-oz. can diced green chili peppers, drained
1 3-oz. package cream cheese, softened
1/4 t. ground cumin
2 c. chopped, cooked chicken
1 10-3/4 oz. can condensed cream of chicken soup
1 c. sour cream
1 c. milk
12 7-inch flour tortillas
1-3/4 c. shredded colby-jack, Monterey jack or cheddar cheese

1. Saute the onion and butter in a skillet until onion is transparent.  Add chicken and cook until chicken is no longer pink.
2. Meanwhile, in a mixing bowl, combine all other ingredients, except 1 c. cheese and tortillas.
3. Spoon about 2 T. of chicken, and 1/4 c. of sauce mixture onto each tortilla, and roll up each tortilla.  Reserve a few cups of mixture to pour over top of rolled tortillas.
4. Spray a 9x13 in. pan with cooking spray, and lay rolled tortillas in the pan.
5. Pour remaining sauce mixture over center of tortillas, leaving about 1-1/2 in. of each end of tortillas uncovered (so the ends can brown--the best part!).
6. Cover with foil and bake in 350 oven for 35 min or until heated through.
7. Sprinkle remaining 1 c. cheese over enchiladas, and bake for additional 5 min or until cheese is melted.

Source: Better Homes and Gardens New Cookbook