Chicken Enchiladas

This is becoming another of my favorite comfort foods.  It looks great on a plate with green beans and pineapple. You'll have to trust me on that, I completely forgot to take a picture of the end product.  I found it on Allrecipes.com and adapted it to what I had on hand.  Go ahead and make your own additions or substitutions and then tell me how yours turned out.

Ingredients

• 1 tablespoon butter or oil
• 1/2 cup chopped green onions
• 1 clove garlic
• 1 tsp cumin
• Pinch of red pepper flakes
• 1 tsp lime or lemon juice
• 1/4 cup of chopped green or red pepper
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/2 cup salsa
• 2 cups cubed  or shredded cooked chicken breast meat
• 1 cup shredded 4 cheese Mexican blend, divided
• 6 (12 inch) flour tortillas
• 1/4 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. 

In a medium saucepan over medium heat, melt the butter and saute the green onion, garlic and peppers until tender (about 3 to 4 minutes). Add the cream of mushroom soup and sour cream. Mix well.

Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken, salsa, cumin, red pepper flakes, oregano, lemon juice and 1/2 cup of shredded Cheddar cheese. Stir together.

Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese.

 Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.