Creamy Chicken Enchiladas*

Creamy Chicken Enchiladas

2 lbs chicken breast, cooked and shredded

½ onion chopped

1 can of corn

Family size can of Cream of Chicken Soup

2 1/2 c. milk

2 c. sour cream

16 oz. jar salsa verde (or 1 1/2 cans of green enchilada sauce)*

2 tsp. cumin

8 oz. cottage cheese

8 soft taco shells

2 c. shredded cheese

Directions

Combine chicken, onion, and drained can of corn.

Whisk together soup, milk, sour cream,enchilada sauce, and cumin in a large saucepan. Heat on low for 10-15 minutes until mixture is smooth and warm, stirring occasionally.

Meanwhile, spread a large spoonful of cream cheese onto a tortilla.

Top with chicken mixture and roll up.

Place enchiladas in a 9x13 baking dish.

Cover with sauce, top with cheese and bake at 350 degrees for 35 minutes.

* means this is an item that the storehouse does not provide