Chicken Enchiladas

Ingredients

• 8 flour tortillas
• ½ cup onion (chopped)
• 1 lb chicken breasts (cubed)
• 4 oz cream cheese (softened)
• 1 tsp ground cumin
• ½ tsp black pepper
• ⅛ tsp salt
• 1 tbsp water
• 1 15 oz. can cream of chicken soup
• 8 oz sour cream
• 1 cup milk
• 2 jalapeno peppers (finely chopped)
• ½ cup sharp cheddar cheese (shredded)
• 2 tomatoes chopped
• cilantro to garnish

Instructions

1. Preheat oven to 350˚.
2. Cook onions in skillet until softened, then remove.
3. Cook chicken in skillet, then transfer to cutting board.
4. Chop cooked chicken into small pieces.
5. Wrap tortillas in foil and warm in oven for 10 minutes.
6. In a medium mixing bowl, stir together cream cheese, cumin, salt, pepper and water. Stir in cooked onions and chicken.
7. In a small mixing bowl, combine soup, sour cream, milk and jalapenos to make the sauce.
8. Spread a thin layer of sauce in the bottom of a 13x9 baking pan.
9. Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll up, and place seam side down in the baking dish.
10. Pour remaining sauce over enchiladas.
11. Bake uncovered for 40 minutes or until heated through.
12. Sprinkle with cheddar cheese and bake for up to 5 minutes, until the cheese is melted.
13. Top with chopped tomatoes and cilantro.