Cream Cheese & Chicken Enchiladas

Oh so many recipes for Enchiladas... so many... here is the latest one.

Ingredients:

1 tablespoon butter

1 tablesspoon olive oil

1/2 white onion, diced

1 clove of garlic, minced

1 rotisserie chicken, removed from bone and shredded

1 teaspoon each, cumin, pepper, salt, and chili powder

1 can of red enchilada sauce

1 8 oz package of cream cheese

1 can of diced green chilies

1/4 cup milk

2 cups shredded cheese (I used monterey jack because that's what I had)

6 flour tortillas

Directions:

Put butter and oil in a skillet and cook onion and garlic until tender. Add cream cheese and milk and cook until it is saucey. Mix in seasoning and set aside. Once cool- add chilies and chicken and stir.

Fill each tortilla with creamy chicken mixture. Roll into a tube and place in a 9 x 13 pan. Pour enchilada sauce over enchiladas and top with shredded cheese.

Bake 350 degrees until sauce is bubbly and cheese is melted. (30 minutes?)