Chicken Enchiladas

Contributor: Jackie McNiven
2002 Cowley Cookbook

1 onion, diced
1 can boned chicken
8 ounces cream cheese
16 ounce sour cream
1 can cream of mushroom soup
1 cup milk
salt and pepper
4 ounce can diced green chilies
1 cup grated pepperjack cheese
12 flour tortillas

Cook onion in oil; add chicken and cream cheese. Cook until cream cheese is mixed. Mix together soup, sour cream, milk, salt, pepper and onions. Set aside about 1 cup. add chicken mix, chilies and cheese to remainder. Divide evenly among tortillas, fill, roll and place in 9x13" baking dish. Spread soup mixture (that was set aside) on top of tortillas. Top with more grated cheese.  Bake at 375 degrees for 20 minutes.

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