-
1
In a small saucepan cook onion, covered, in a small amount of water over medium heat until tender; drain.
-
2
In a medium mixing bowl, stir together the cream cheese, the 1 tablespoons.
-
3
water, cumin, pepper, and salt.
-
4
Stir in the cooked onion and chicken.
-
5
Wrap the tortillas in foil.
-
6
Heat in a 350 degree oven for 10 to 15 minutes or until softened (if using a microwave, wrap the tortillas in a microwave-safe paper towel and micro-cook on high for 30 to 60 seconds until softened).
-
7
Meanwhile, spray a 9 x 13 baking dish with non-stick coating.
-
8
For each enchilada, spoon approximately 1/4 cup of the chicken mixture onto one tortilla; roll up.
-
9
Place the tortilla, seam side down, in the baking dish.
-
10
Repeat with the remaining filling and tortillas.
-
11
For the sauce, in a medium mixing bowl combine soup, sour cream, milk, and jalapeno peppers; pour mixture over the enchiladas.
-
12
Bake covered, in a 350 degree oven for about 40 minutes or until heated through.
-
13
Sprinkle with the cheese.
-
14
Bake the enchiladas, uncovered, for 4 to 5 minutes more until the cheese is melted.
-
15
Garnish with cilantro, parsley, tomatoes, and sweet peppers if desired.
-
16
NOTE: Usually I don't have chicken prepared in advance, so I use 4 chicken breast halves and sprinkle them with salt, pepper, and cumin.
-
17
I either saute these or grill them until no longer pink.
-
18
I shred the meat and proceed as usual with the recipe.
-
19
The time to make does not include this step.
