Chicken Enchiladas
Contributor: Jackie McNiven
2002 Cowley Cookbook
1 onion, diced
1 can boned chicken
8 ounces cream cheese
16 ounce sour cream
1 can cream of mushroom soup
1 cup milk
salt and pepper
4 ounce can diced green chilies
1 cup grated pepperjack cheese
12 flour tortillas
Cook onion in oil; add chicken and cream cheese. Cook until cream cheese is mixed. Mix together soup, sour cream, milk, salt, pepper and onions. Set aside about 1 cup. add chicken mix, chilies and cheese to remainder. Divide evenly among tortillas, fill, roll and place in 9×13″ baking dish. Spread soup mixture (that was set aside) on top of tortillas. Top with more grated cheese. Bake at 375 degrees for 20 minutes.