From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.


  • 1/2 cup chopped onion

  • 1/4 cup (1/2 stick) butter or margarine

  • 1 (8-ounce) can diced green chiles, drained

  • 6 ounces cream cheese, softened

  • 2 Tablespoons milk

  • 1/2 teaspoon cumin

  • 4 cups chopped cooked chicken

  • 12 (7-inch) flour tortillas

  • 1 (10-ounce) can cream of chicken soup

  • 1 cup sour cream

  • 1 cup milk

  • 3/4 cup shredded Monterey Jack cheese or Cheddar cheese


Saute the onion in the butter in a skillet over medium heat until browned.  Remove from heat.  Stir in 1 tablespoon of the green chiles.  Combine the cream cheese, 2 tablespoons milk and cumin in a bowl and mix well.  Stir in the chicken and onion mixture.

Spoon about 3 tablespoons of the chicken mixture near the edge of each tortilla and roll to enclose the filling.  Place the tortillas seam side down in a greased 3-quart baking dish.

Combine the remaining green chiles, soup, sour cream and 1 cup milk in a bowl and mix well.  Spoon the soup mixture evenly over the tortillas.  Bake, covered with foil, at 350 degrees for 35 minutes or until heated through.  Remove the foil and sprinkle with the cheese.  Bake just until the cheese melts.

12 enchiladas

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