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Creamy Chicken Enchiladas

Source of Recipe

Momma


Recipe Introduction

Momma found this recipe in one of those checkout line books at the supermarket. They were quick and very easy and tasted great. I made just a couple of changes: we prefer corn tortillas for enchiladas, I used more shredded cheese and I added more enchilada sauce – probably another cup. You can jazz these up however you like – a shot of hot sauce, green peppers with the onion, but they are really great as is. They reheat very well, too. I garnished with salsa, sour cream and jalapeños and served with black beans and tortilla chips.

List of Ingredients

1 small onion, chopped
1 T. cilantro, minced
1 garlic clove, minced
1 t. cumin
1 T. olive oil
1 c. [or more] shredded Mexican cheese
1 lb. boneless, skinless chicken breasts, cooked and shredded
8 flour/corn tortillas
1-4 oz. can green chilies, drained and chopped
1 1/2 c. [or more] enchilada sauce, divided
4 oz. cream cheese



Recipe

Cook and stir garlic and onion in olive oil in large skillet or Dutch oven over medium heat until translucent and fragrant – about 2 minutes.

Add chicken, cumin, chilies, cream cheese and 1/2 c. [or more] enchilada sauce. Mix well until cheese has melted and remove from heat. Heat tortillas (you can either wrap in foil and heat in 325 degree oven for 8 minutes or – much easier – wrap a couple at a time in a paper towel and microwave for about 15-20 seconds) and spoon chicken mixture evenly on each tortilla and roll up, placing seam side down in lightly oiled 9X13 inch baking dish. Top with remaining sauce and cheese.

Bake at 350 degrees for 20 minutes [mine took more like 30 minutes].

Serves 4 - 6.

NOTE: These fit perfectly in the pink le crueset baking dish.