"White" Enchiladas

1 family pack of chicken breasts
1 bunch of fresh cilantro
1 large onion
1 large tub of sour cream
2 family size cream of chicken soup
1 jar of cumin (about half the jar)
1 large package of flour tortillas
4 packages cream cheese (8 oz each)
1 lb shredded Monterey Jack cheese
3 cans of mild green chilies (tiny cans)


Cook chicken all the way through. About 15 minutes before chicken's done, saute onions and cilantro (chopped & minced) with it and add cumin & 1 can of green chilies. Cook thoroughly. While you're waiting for chicken to cook: Mix in a large bowl sour cream, cream of chicken soup, 2 cans green chilies.
Once chicken is cooked, shred it and mix with all 4 packages of cream cheese.
Warm tortillas up in microwave. In a large baking dish (13x9) put a layer of soup mixture on bottom. Fill the tortillas with chicken mixture, as desired. Roll tortillas closed and place seam side down in pan. Repeat until you run out of ingredients.
Once pan is filled, place another layer of soup mixture on top of enchiladas and cover with cheese. Cook at 400 deg for about an hour. Just enough to melt the cheese.


*This makes a lot! It's a large recipe because of my family size. You can cut it down to suit your family's needs.


From Monica McAllister via Kira McAllister