I'll Always Love Enchiladas!

Remember how I said I love tacos?  Chicken Enchiladas are an extension of that love.

And since I'll always love tacos, enchiladas, and anything smothered in a spicy sauce, here's Dean Martin singing "I'll Always Love You."

Chicken Enchiladas

10-12 Azteca tortillas 10-inch size

1 can cream chicken soup

4 ounces cream cheese

1/4 cup sour cream

1 1/2 cups cheddar or pepper cheese, grated

1/2 cup milk

1 can green chile enchilada sauce, divided in half

1/4 cup chopped onions

2 cups chicken, cubed

1/2 teaspoon ground cumin

Preheat oven to 350 degrees.  Spray 9x13-inch pan with non-stick cooking spray.

In a large bowl beat the cream cheese with an electric mixer until smooth.  Add sour cream.  Stir until smooth.  Add grated cheese.  Stir together.  Stir in milk and 1/2 can green chile enchilada sauce.  

Stir in onions, cooked chicken, and cumin.

Mixture should be quite thick.

Using a 1/2 cup measuring cup spread filling in a line from one side to the other in the middle of a tortilla and roll it up tucking the near edge into and under the filling.  Place in the prepared pans, flap side down.  Spray tops of enchiladas with Pam.  Cover with aluminum foil.  Bake for 25 minutes.  If you want the enchiladas a little crispy, uncover and bake for 5 more minutes.  

Remove from oven and drizzle last half can mild green chile sauce and cheese.  Serve warm with refried beans and shredded lettuce.