1 1/2 cups shredded cooked chicken (or beef or pork)
1/4 cup chopped onion
2 tbsp butter
4-oz can diced green chili peppers (I use Ortega)
3-oz package of cream cheese, softened
1 tbsp milk
1/4 teaspoon ground cumin
10 3/4 oz can condensed cream of chicken soup
8 oz sour cream
1 cup milk
3/4 cup shredded jack or cheddar cheese (I use mixed)
1 tbsp minced onions
In a skillet cook the onion in the butter until onion is tender. Remove from heat and add 1 tbsp of green chili peppers (save the rest of peppers for the sauce)
In a medium bowl combine cream cheese, 1 tbsp milk, minced onion and cumin. Add the onion and butter mixture and chicken and stir until mixed. Spoon about 3 tbsp of the mixture onto each tortilla and roll. Place them seam side down in a greased baking dish.
For sauce, in a medium bowl combine the reserved chili peppers, soup, sour cream and 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil and bake at 350 for 35 mins or until heated through. Remove foil and sprinkle the top with grated cheese and return to oven and bake until cheese melts, about 5 mins.