White Enchiladas

adapted from BHG recipe. Terrific when served w/ Avocado Salad as the starter.

1/4 cup chopped onion
2 tablespoons butter or margarine
1 4-ounce can diced green chile peppers, drained
1 3-ounce package cream cheese, softened
1 tablespoon milk
1/4 teaspoon ground cumin
2 cups chopped cooked chicken or turkey
12 7-inch flour tortillas or 6-inch corn tortillas
1 10.75-ounce can reduced-fat condensed cream of mushroom soup
1 8-ounce carton light dairy sour cream
1 cup milk
3/4 cup shredded Monterey Jack (3 ounces)

Directions
1. In a medium skillet cook the onion in hot butter over medium heat until onion is tender. Remove from heat. Stir in 1 tablespoon of the canned green chile peppers; reserve remaining peppers for sauce.
2. In a medium bowl stir together cream cheese, the 1 tablespoon milk, and the cumin; add nut mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.
3. For sauce, in a medium bowl combine the reserved chile peppers, the soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake, uncovered, in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese. Return to oven; bake about 5 minutes more or until cheese melts. Makes 6 servings.