Memaw's Chicken Enchiladas

Ingredients

• 11 stick butter(113g)
• 20.5 yellow onion(60g)
• 31 rotisserie chicken(900g)
• 41 tablespoon garlic(9g)
• 51 block cream cheese(226g)
• 60.33 cup sour cream(80g)
• 70.5 teaspoon black pepper(1g)
• 88 flour tortillas(320g)
• 91 can cream of mushroom soup(305g)
• 100.25 cup milk(60g)
• 111 cup shredded cheese(113g)

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Melt the butter in a large pan over medium heat.
3. 3Add the finely chopped half yellow onion and cook until soft.
4. 4Roughly chop the rotisserie chicken and add it to the pan.
5. 5Add the garlic and cream cheese (cut into chunks) to the pan.
6. 6Add the sour cream and black pepper. Mix well until the cream cheese is melted and the mixture is combined.
7. 7Spoon the chicken mixture into the center of each tortilla, roll up, and place seam-side down in a baking dish.
8. 8In a bowl, mix the cream of mushroom soup with a splash of milk until smooth.
9. 9Pour the soup mixture evenly over the enchiladas in the baking dish.
10. 10Top with shredded cheese.
11. 11Cover the dish with foil and bake for 15 minutes at 400°F (200°C).
12. 12Remove from oven, uncover, and serve hot.