Chicken Enchilada Suiza

12 ingredients
4 steps

Ingredients

  • 1 large onion, finely chopped
  • 1/4 cup butter
  • 1 cup poblano pepper, roasted, peeled and diced
  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons milk
  • 1/2 teaspoon cumin
  • 4 cups cooked chicken
  • 1 (36 count) package fajita size flour tortillas
  • 2 (10 3/4 ounce) cans cream of chicken soup
  • 2 cups milk
  • 1 (16 ounce) carton sour cream
  • 2 cups shredded monterey jack and cheddar cheese blend

Directions

  1. 1
    In a skillet cook the onion in hot butter over medium heat until onion is tender. Stir in 1/4 cup of the peppers; reserve the remaining peppers for sauce.
  2. 2
    In a medium bowl combine cream cheese, 2 tablespoons milk, and cumin; add onion mixture and chicken. Stir until well combined. Spoon about 3 tablespoons of chicken mixture onto each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 3 quart rectangular baking dish. Set Aside.
  3. 3
    SAUCE: Combine remaining chili, 2 cups milk, sour cream, soup in a large bowl. Pour evenly over tortillas in baking dish. Cover with foil. Bake in 350 degree oven for 35 minutes or until heated through. Remove foil. Sprinkle with shredded cheese. Return to oven; bake 5 to 10 more minutes or until cheese melts.
  4. 4
    NOTE: I USE A SPECIFIC TYPE OF CHILI AND I ROAST AND PEEL THEM MYSELF.

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