Wednesday, September 30, 2009

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

1 Tbsp olive oil
1/2 c onion, chopped
1-2 fresh roasted green chiles, chopped (or 4.5 oz can chopped green chiles)
8 oz cream cheese, cut up and softened*
3-1/2 c cooked, chopped chicken
8-10 flour tortillas
1 1/2 c green chile enchilada sauce
1-2 c Cheddar & Monterrey Jack cheese, grated (as desired)

Heat oil in large skillet over medium heat: add onion and sauté until softened, about 5 minutes. Stir in green chiles, chicken & cream cheese. Stir constantly until cream cheese melts. Remove from heat.

Spoon approx 3-4 Tbsp chicken mixture down center of tortillas. Roll up tortillas and place seam side down in lightly greased 13X9 baking dish. Repeat.

Pour enchilada sauce over enchiladas & top with as much cheese as desired. Bake in 350 oven for 35-45 minutes, until bubbly & cheese is lightly browned.

(When I am short on tortillas, I will make this into a casserole by layer 3 tortillas on the bottom of my 11x13 casserole dish, pour the chicken mixture on them and they cover with 3 more tortillas. Pour sauce on top, sprinkle with cheese and place in the oven.)