Enchiladas

Tony was in the mood for enchiladas tonight.  I have never tried this recipe before from our family cookbook, and they were really good!  Add a few slices of fresh avocado, a couple beers, and you're good to go!

Enchiladas, courtesy of cousin Sally
2 c. chicken, cooked and sliced
1 1/4 c. sour cream
2 tsp cumin
1/2 small can of diced green chilies (4 oz)
2 green onions
1 1/2 c. cheddar cheese, grated (SAVE 1/2 c. cheese for topping)
2 tsp chopped fresh cilantro
1/2 - 8oz package cream cheese, cut in to thin strips
6 flour tortillas (I used 8)

Topping:
3 Tbsp enchilada sauce and 1/2 c. picante sauce or salsa.

Mix sour cream, sliced chicken, cumin, cilantro, green onion, diced chilies and 1 c. of grated cheese together in a bowl.

Place 1/2 c. chicken filling and place it along the center of a soft tortilla. Place one strip of cream cheese down the middle of filling. Roll the tortilla and place it in a greased baking dish with the seam side down. Repeat with remaining tortillas.

Mix enchilada sauce and picante sauce together. Pour over filled tortillas.

Bake covered for 20 minutes at 350. Remove from oven and top with remaining grated cheese. Bake for 5 more minutes.