Ingredients:

1 tbsp butter

1/2 cup chopped onion

1/2 tsp garlic

1 (10.75 oz.) can cream of chicken soup

1 cup sour cream

1 tsp cumin (or more)

1 1/2 cup cubed cooked chicken

1 cup shredded cheddar, divided

6 (12″) corn tortillas

1 can green enchilada sauce

1/4 cup milk

Instructions:

  1. Preheat oven to 350°F. Lightly grease a large baking dish. In a medium saucepan over medium heat, melt butter and sauté onion until tender. Add garlic, then stir in cream of chicken soup, sour cream and cumin. Mix well. Reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the pan, add chicken and 1/2 cup shredded cheese. Stir together. Fill each corn tortilla with the chicken mixture and roll up. Place seam side down in baking dish. In a small bowl, combine reserved 3/4 of the sauce with milk. Spoon over rolled tortillas. Pour enchilada sauce over it, then top with remaining 1/2 cup of cheese (or more!). Bake in preheated oven for 30-35 minutes, or until bubbly. Add fresh chopped tomato, if desired