I haven't made this recipe since we were first married and living in our little apartment. My mother-in-law was over for the weekend and we made this for lunch after church. I remembered it tasting good so I thought I'd give it a try with the boys. And they liked it. It makes for great leftovers.
1/2 cup onions, browned in 2 tbsp margarine or butter
1/4 cup pecans (opt)
3 oz cream cheese, softened
1 tbsp milk
1/4 tsp cumin
2 cups chicken, cooked and shredded
2 cups shredded cheddar cheese, divided
6 tortillas (I used Azteca Homestyle Flour Tortillas)
1 can cream chicken soup (I used cream of mushroom)
8 oz sour cream
1 cup milk
1/2 can green chilies
Mix onions, cream cheese, milk, cumin chicken and 1 cup of cheddar cheese. Place 1/2 cup mixture per tortilla, roll, and place seam down in greased 9x13-inch pan.
Mix topping and spread evenly over tortillas.
Cover and bake 35 minutes at 350 degrees. Remove from oven and top with remaining 1 cup cheddar cheese. Bake uncovered for an additional 10 minutes or until golden brown.
I topped the enchiladas with lettuce and tomato. I also served Hy-Vee's Restaurant-Style Tortilla Chips with Black Bean and Corn Salsa (that I got free!! with the purchase of the chips!).
PS. I have to admit this isn't my favorite recipe for chicken enchiladas. If you have a chicken enchilada recipe, I'd love to give it a try.