White Chicken Enchiladas

Name: White Chicken Enchiladas
Ingredients: 14 cup onion, chopped; 8 ounces mushrooms, sliced; 4 ounces light cream cheese; 1 tablespoon butter; 2 tablespoons milk; 8 ounces light sour cream; 2 cups chicken breasts, cooked and shredded; 1 (10 3/4 ounce) can cream of mushroom soup, condensed; 1 cup milk; 12 flour tortillas; 1 cup cheddar cheese, shredded; 14 teaspoon cumin

12 ingredients

9 steps

Ingredients

14 cup onion, chopped
8 ounces mushrooms, sliced
4 ounces light cream cheese
1 tablespoon butter
2 tablespoons milk
8 ounces light sour cream
2 cups chicken breasts, cooked and shredded
1 (10 3/4 ounce) can cream of mushroom soup, condensed
1 cup milk
12 flour tortillas
1 cup cheddar cheese, shredded
14 teaspoon cumin

Directions

1

Saute onions and mushrooms in butter.
2

Remove from heat and stir in cream cheese, milk, and cumin.
3

Place 3 Tablespoons in each tortilla, roll up and place in greased pan.
4

Mix soup, sour cream, and 1 cup milk, pour over the top.
5

Cover with foil and bake for 35 minutes at 350F.
6

Remove foil, sprinkle cheese on, and bake for 5 more minutes, or until cheese is melted.
7

To freeze, prepare through step 4, baking.
8

Allow to cool completely, cover well, and freeze for up to three months.
9

To reheat, thaw overnight in the fridge and bake, covered for 30 minutes.