Creamy Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a recipe from an old diner on Mustangg's Island, off the coast of Corpus Christi, TX. I often make this without the chicken but with extra Jack cheese. I also make it as a layered casserole if I'm feeling too lazy to roll the tortillas Ingredients:
1 tablespoon butter |
1 medium onion, chopped |
3 garlic cloves, sliced thinly |
1 (4 1/2 ounce) can chopped green chilies, drained |
1 (8 ounce) package light cream cheese, cut up & softened |
3 1/2 cups chopped cooked chicken breasts |
8 flour tortillas or 8 corn tortillas, if you prefer |
1 (28 ounce) can green enchilada sauce |
1 lb monterey jack cheese, shredded |
2 cups sour cream |
Directions:
1. Melt butter in a large skillet over medium heat. Add onion and garlic; saute until cooked well and golden brown. Add chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cheese melts.
2. Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas; place, seam side down, in a lightly greased 13X9 baking dish. Pour green enchilada sauce over all and sprinkle with Jack cheese; spread with sour cream.
3. Bake at 350 degrees for 30 minutes.
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