Creamy Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This comes together quick. I have even prepared it in the morning and put it in the fridge and baked it when i get home from work. I usually serve with re-fried beans and corn Ingredients:
2 (10 ounce) cans diced tomatoes and green chilies (hot or mild) |
2 cups cooked chicken, shredded |
1 (8 ounce) package cream cheese (softened) |
4 sliced green onions |
8 ounces sour cream |
8 flour tortillas |
1 cup shredded cheddar cheese |
1 tomato |
shredded lettuce (to garnish) |
Directions:
1. Preheat oven to 350 degrees.
2. Coat 9 x 13 inch baking dish with cooking spray.
3. Mix together 1/2 can of tomato with chilies, chicken, cream cheese, and green onions.
4. In another bowl, mix the remaining tomato and chilies and sour cream.
5. Microwave tortillas 15 seconds or until warm.
6. Arrange chicken mixture evenly down center of tortills.
7. Roll and place seam side down in baking dish.
8. Pour sour cream mixture over enchiladas and top with cheese.
9. Bake covered 40 minutes or if made ahead and refrigerated cook for 60 minutes.
10. Garnish with tomato and lettuce.
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