Ingredients
Instructions
- Preheat oven to 350 degrees.
- Combine chicken, cream cheese and onion.
- Wrap chicken mixture into about 12 warmed tortillas.
- Lay the enchiladas in a rectangle pan.
- Combine soup, chilies, cumin, salt, sour cream, and milk. A blender makes this sauce creamy and smooth, but is not necessary.
- Pour soup mixture over enchiladas.
- Cover with foil and bake for 30 minutes.
- Remove foil, cover with Monterey jack cheese, and return to oven until cheese is melted.