This was dinner tonight and since our tummies are so happy and full I wanted to share with everyone! This really is a simple dish that was quite delicious!
Ingredients
:: 4 chicken breasts, roasted or boiled, skin and bones removed, meat shredded
:: One 8-ounce package cream cheese, at room temperature
:: One 10.75-ounce can condensed cream of chicken soup
:: One 4 ounce can diced green chilies
:: 6 green onions, chopped, including green tops
:: 10 flour tortillas (7-inch diameter)
:: One 10-ounce cans enchilada sauce
:: 1 cups grated Monterey Jack cheese
:: 3 cups (1 pound) grated sharp Cheddar cheese
Preparation
::
Preheat the oven to 250°F. Spray two 13 by 9-inch casserole dishes with vegetable oil cooking spray.
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Combine the chicken, cream cheese, soup, chilies, and green onions. Spoon 2 tablespoons of this mixture onto each tortilla and roll up.
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Pour a very small amount of the enchilada sauce on the bottom of each casserole dish and tilt the dish so that the sauce covers the bottom. Place the enchiladas side by side on top of the sauce. When all of the enchiladas have been rolled and placed in the dishes, take the remaining enchilada sauce and pour it over the top of the enchiladas. Combine the Monterey Jack and Cheddar cheeses and sprinkle evenly over the casseroles.
::
Cover the dish with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes. To serve, cut between the enchiladas and serve from the dish.
I also think this recipe is delicious with diced black olives and yellow corn!
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