Creamy Chicken Enchiladas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 (10-ounce) cans diced tomato and green chiles, undrained |
2 cups chopped cooked chicken |
1 (8-ounce) package cream cheese, softened |
5 green onions, chopped |
1 (8-ounce) container sour cream |
8 (12-inch) flour tortillas |
1 cup (4 ounces) shredded cheddar or monterey jack cheese |
Directions:
1. Stir together 1/4 cup diced tomato and green chiles, chicken, cream cheese, and green onions. Stir together remaining diced tomato and green chiles and sour cream; set aside.
2. Microwave tortillas at HIGH 15 seconds or until warm.
3. Arrange chicken mixture evenly down center of tortillas; roll up, and place, seam side down, in a lightly greased 13- x 9-inch baking dish.
4. Bake, covered, at 350° for 30 minutes. Pour sour cream mixture over enchiladas; top with cheese. Bake 10 more minutes; let stand 15 minutes.
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