Creamy Chicken Enchiladas
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 2 cups cooked chicken
  • ¼ cup diced onion
  • 2 tbsp butter
  • 1 4 ounce can diced green chile peppers, drained
  • 4 ounces (1/2 a block) of cream cheese (I like to use low-fat)
  • 1 tbsp milk
  • ¼ tsp cumin
  • 12 flour tortillas
  • 1 can cream of chicken soup (I like the fat-free variety!)
  • 1 8 ounce container of sour cream (low-fat of course!)
  • 1 cup milk
  • ¾ cup shredded cheddar or monterey jack cheese...or pepperjack if you like the spice.
Instructions
  1. In a saute pan, heat up 2 tablespoons of butter and cook the onions and 1 tablespoon of the green chiles until the onions are translucent.
  2. Remove from heat.
  3. In a medium bowl, mix softened cream cheese, cumin and the tablespoon of milk.
  4. Shred your chicken and add into the bowl along with the onion and green chile mixture.
  5. Place 3-4 tablespoons of the chicken mixture in the middle of each tortilla and roll up.
  6. Place seam side down in a greased baking pan and set aside.
  7. In a large mixing bowl, mix the cream of chicken soup, sour cream, the rest of your green chiles and milk together.
  8. Pour on top of your tortillas and cover with foil.
  9. Bake at 350 degrees for 35 minutes.
  10. Take out of the oven and sprinkle with cheese and then bake an additional 5 minutes with the foil off the pan.
Recipe by Smashed Peas & Carrots at https://smashedpeasandcarrots.com/creamy-chicken-enchiladas/