- 1 1/2 cups cubed chicken breast meat
- 1/2 package fajita mix
- 4 large flour tortillas

Cream Mixture
- 1 tablespoon butter
- 1/2 cooking onion, diced
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 4 ounce can chipotle peppers, diced
- 2 jalapeno peppers, diced
- 1 can condensed cream of chicken soup
- 1/2 cup sour cream
- 1 cup salsa, divided
- 1 cup shredded Cheddar cheese, divided
- 1/8 cup milk

Directions:

1. Cook chicken breasts on medium heat for 4-5 minutes. Sprinkle on fajita mix and 1 tablespoon of water. Remove from heat when there is no more sauce.

2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

3. In a medium saucepan over medium heat, melt the butter and saute the onions until tender (about 3 to 4 minutes). Add the spices, then stir in the peppers, cream of chicken soup, sour cream and 1/4 cup salsa. Mix well.

4. Combine 1/4 mixture and 1/2 cup cheese with chicken, set aside. Add remaining salsa and milk to mixture.

5. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

6. Spoon cream mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

































Adapted from: All Recipes Chicken Enchiladas II