Ingredients:

• 1 tablespoon vegetable oil

• 1 cup small onion, chopped

• 2-4 ounce cans canned chopped green chiles, divided

• 4 ounces cream cheese, regular or light, cubed

• 1 tablespoon milk

• 4 teaspoons Border Bandito's Salsa Spice Blend

• 2-13 ounce cans boneless skinless chicken breast, canned, drained

• 8-7 inch tortillas flour tortillas

• 10¾ ounce can 98% fat-free cream of chicken soup

• ½ cup sour cream, regular or light

• ¼ cup milk, regular or 2%

• 4 ounces, or 1 cup shredded Monterey Jack cheese with jalapeño peppers

Directions:

• Heat oil in a 10 inch skillet over medium-high heat.

• Add onion, cook until tender.

• Remove from heat, stir in 1 can chopped green chiles, cream cheese, 1 tablespoon milk, 2 teaspoons Border Bandito's Salsa Spice Blend, stir until blended.

• Add chicken, stir.

• Spread chicken mixture equally over edge of each tortilla, roll up, place in 9 x 13 inch baking dish seam side down.

• In a medium bowl, stir in soup, sour cream, milk, remaining Border Bandito's Salsa Spice Blend and green chiles.

• Spoon sauce over top of enchiladas, cover dish with foil, bake in a 350 degree oven for 30 minutes or until heated through.

• Remove foil, sprinkle with cheese, bake 5 minutes or until cheese is melted.

• Chicken
• Southwestern
• Main Dish
• Easy