White Chicken Enchiladas

Ingredients:

 2 cans (14.5 oz. each) Chicken Broth
 4 cups shredded Chicken (approximately 3 Chicken breasts)
12 white or yellow Corn tortillas
4 oz. Cream Cheese
1 tbsp. Milk
1 tsp. ground Cumin
1/2 cup Onion; finely chopped
1/2 cup Red Bell Pepper; finely chopped
1 can (10.75 oz.) Cream of Mushroom soup; condensed
1 cup Milk
1 cup (8 oz.) Sour Cream
1 can (4 oz.) Green Chilies
1/4 tsp. Cayenne Pepper
1/2 cup Mozzarella; grated

Directions:

Boil chicken breasts in broth until done. Add water as necessary so as not to boil dry. With two forks, shred the Chicken.

In a nonstick skillet coated with cooking spray, sauté onions and red pepper until softened

In a bowl, combine the soup, sour cream, green chilies, cayenne and 1 cup of milk.

In a separate bowl, combine the cream cheese, 1 tablespoon milk and cumin until smooth. Stir in 2 tablespoons of the soup mixture. Stir in the sautéed onions and red peppers. Stir in chicken.

Wrap tortillas in foil. Bake at 350° for 10 minutes or until softened.

Place approximately 1/3 cup of chicken mixture down the center of each tortilla; roll up. Place seam side down in a 13 in. x 9 in. baking dish coated with cooking spray. Top with remaining soup mixture. Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. 

Yield: 6 servings.

Source: SouthernRecipes