Chicken Enchiladas

1/4 cup chopped onion

2 tablespoons margarine or butter

1 4oz can diced green chili peppers

1 3oz package cream cheese

1 tablespoon milk

1/4 teaspoon ground cumin

2 cups chopped cooked chicken

12 7 inch flour or corn tortillas

1 10 3/4oz can cream of chicken soup

1 8oz carton sour cream

1 cup milk

3/4 cup shredded Monterey Jack or Cheddar cheese

1. In a skillet cook the onion in margarine or butter over medium heat till onion is tender. Remove skillet from heat. Stir in 1 tablespoon of the canned green chilies

2. In a medium mixing bowl combine sofened cream cheese, the 1 tablespoon milk and cumin; add chicken and onion. Stir till combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortills, seam sides down, in a greased 3 quart rectangular baking dish.

3. In a medium mixing bowl combine soup, sour cream, the 1 cup milk, and remaining canned chili peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil and bake at 350 degrees for 35 minutes or until heated through. Remove foil. Sprinkle with cheese. Return to oven for about 5 minutes or until cheese is melts.

This recipe comes from Better Homes and Gardens, and has been a favorite since I first made it. It went over very well with the cousins, and they came back the next day for leftovers. Mom also liked it and has requested the recipe, so now you can all try it.