Ingredients

Instructions

  1. In a small saucepan cook onion, covered, in a small amount of water over medium heat until tender; drain.
  2. In a medium mixing bowl, stir together the cream cheese, the 1 tablespoons.
  3. water, cumin, pepper, and salt.
  4. Stir in the cooked onion and chicken.
  5. Wrap the tortillas in foil.
  6. Heat in a 350 degree oven for 10 to 15 minutes or until softened (if using a microwave, wrap the tortillas in a microwave-safe paper towel and micro-cook on high for 30 to 60 seconds until softened).
  7. Meanwhile, spray a 9 x 13 baking dish with non-stick coating.
  8. For each enchilada, spoon approximately 1/4 cup of the chicken mixture onto one tortilla; roll up.
  9. Place the tortilla, seam side down, in the baking dish.
  10. Repeat with the remaining filling and tortillas.
  11. For the sauce, in a medium mixing bowl combine soup, sour cream, milk, and jalapeno peppers; pour mixture over the enchiladas.
  12. Bake covered, in a 350 degree oven for about 40 minutes or until heated through.
  13. Sprinkle with the cheese.
  14. Bake the enchiladas, uncovered, for 4 to 5 minutes more until the cheese is melted.
  15. Garnish with cilantro, parsley, tomatoes, and sweet peppers if desired.
  16. NOTE: Usually I don't have chicken prepared in advance, so I use 4 chicken breast halves and sprinkle them with salt, pepper, and cumin.
  17. I either saute these or grill them until no longer pink.
  18. I shred the meat and proceed as usual with the recipe.
  19. The time to make does not include this step.