Creamy Chicken Enchiladas

Another Mexican recipe for my hubby! EVERYONE enjoyed this one - including my son who usually despises chicken!

1 T. olive oil
1/2 onion, chopped
chopped green chiles (about 2/3 of a 4 oz. can)
6 oz. cream cheese, cut up and softened
2 cooked, chopped chicken breasts
7 flour tortillas
1 can green chile enchilada sauce
1 cup Cheddar cheese, shredded

Heat oil in large skillet over medium heat. Add onion and saute until softened, about 5 minutes. Stir in green chiles, chicken, and cream cheese. Stir constantly until cream cheese melts. Remove from heat.
Spoon mixture down center of tortillas. Roll up tortillas and place seam side down in greased baking dish. Repeat.
Pour enchilda sauce over enchiladas and top with shredded cheese.
Bake at 350 degrees for 40 minutes, until bubbly and cheese is lightly browned.

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