Thursday, January 7, 2010
(I love to double wrap these enchilada's, but no need if you don't want to.)
¼ C chopped onion
2 Tbs butter
1 4-oz can diced green chili peppers, drained
1 3- oz package cream cheese, softened
1 Tbs milk
1 tsp taco seasoning
2 C chopped cooked chicken
12 7 inch flour
12 Corn toritta's (optional)
1 10 ¾ oz can cream of chicken soup
1 8 oz carton sour cream
¾ C Salsa (Pace is great)
¾ C shredded Cheddar cheese
Preheat oven to 350.
Sauté the onion with the butter over medium heat till tender. Remove from heat and stir in 1 Tbs of the chili’s.
In a medium mixing bowl combine cream cheese, 1 tbs milk, taco seasoning, onions and chicken. Stir till combined. Spoon about 3 Tbs of the chicken mixture onto each tortilla near an edge and roll up. Place filled tortillas, seam side down in a d greased 3 quart rectangular baking dish.
In a medium mixing bowl combine soup, sour cream, ¾ C salsa. Pour the soup mixture over the tortillas in the baking dish. Cover with foil and bake in a 350 oven about 35 minutes. Remove foil. Sprinkle with cheese and return to oven to bake about 5 minutes. Makes 6 servings.