Creamy Chicken Enchiladas |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is one of my favorite Mexican dishes. I have modified the original recipe to make it a little lower in fat. Just try this I know you will love it. Ingredients:
1 rotisserie roasted deli chicken |
1 medium white onion, chopped |
1 tablespoon olive oil |
1 diced green chilis |
1 (8 ounce) package 1/3 less reduced-fat cream cheese |
10 flour tortillas |
4 cups of shredded mexican cheese |
2 cups 2% low-fat milk |
1 (16 ounce) jar salsa |
1 (8 ounce) container reduced-fat sour cream or 1 (8 ounce) container fat free sour cream |
Directions:
1. Pull all of the meat from the chicken and tear into small pieces, discard the skin and as much fat as possible.
2. Heat olive oil in a large skillet and then add the onion and cook until just done.
3. Add can of chilis to the onion and cook 1 minute.
4. Add Cream cheese to the onions and chilies and stir on low heat until the cheese just melts and remove from heat.
5. Add the chicken to the mixture and toss well.
6. Add 2Tbsp of the chicken mixture to each tortilla and roll it up and place it seem side down in a lightly greased baking dish.
7. Once all the tortillas are placed in the dish sprinkle the Mexican cheese on top.
8. Pour the 2% milk over the cheese (If making ahead of time don't pour the milk on until ready to bake).
9. Bake uncovered for 20-30 minutes in a 350 degrees oven. Bake time may vary so watch and when cheese is melted and bubbling the dish is done.
10. Serve with salsa and sour cream. Enjoy!
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