Enchiladas

• portions: 8-10
• temps actif: 30 minutes
• temps total: 45 minutes

Ingrédients

1 10.75oz can Cream of Chicken soup

8 oz. sour cream

1 cup buttermilk

1 package cream cheese

1 teaspoon chili powder

3/4 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon cayenne

2 tablespoons butter

1 medium onion

4 oz. Hatch green chilies

1 whole rotisserie chicken (shredded)

8-10 flour tortillas

2 cups shredded Cheddar or Monteray Jack cheese

Instructions

Preheat oven to 350 degrees.

Melt butter in large skillet at medium-high heat. Add chopped onion, chili powder and saute until tender. Reduce heat to medium and add green chilies, 2/3 package cream cheese, 1/2 cup buttermilk, 4 oz sour cream and remaining spices. Stir gently until completely combined. Add shredded chicken and remove from heat.

In each tortilla, roll up 1/3 cup of chicken filling and place in 11x15 pan seam side down.

After emptying skillet, return to medium high heat. Add cream of chicken soup, remaining cream cheese, sour cream, and buttermilk. Stir until completely combined then pour over rolled tortillas. Top with shredded cheese. Cover with aluminum foil and bake for 30 minutes. Cool for 10 minutes before serving.