I made Chicken Enchiladas tonight. A family favorite. I thought I'd share the recipe because these are easy to make and a big hit. The difference from many enchilada recipes is that I use a green sauce.
First mix cream cheese with milk.
The recipe says 3/4 C. chopped onion. I don't like the bite of raw onions, so I saute mine first.
You need 2 cups chopped cooked chicken. I place frozen chicken breasts from Costco in a pan, and place wax paper on top. I then microwave until they are no longer pink inside, and still juicy. The amount of time depends on the thickness of the chicken. I just keep checking them every few minutes, and then add on a few more until the pink is gone.
Place a small amount of green sauce in the bottom of a pan. Nuke the tortillas so they are warm. Place a small amount of sauce on the tortilla, and spread around. Then add filling, and roll up the tortilla.
Place in rows in a pan, and top with remaining green sauce. Cover with foil. I always double this recipe and take the extra pan to a friend or neighbor.
Cook at 350 degrees for 30 minutes or until bubbly. Take the foil off and add grated cheese on top. Cook for another 5 minutes or until the cheese is melted.
1/3 C. half and half (although I usually use milk)
6 oz. cream cheese
2 C. chopped cooked chicken
3/4 C. chopped onion (I like mine sauteed, but the recipe doesn't call for it)
1/2 tsp. salt
2 cans Green Chili Enchilada Sauce
1 1/2 C. grated cheese. (Can use Mexican blend, or a mix of Monterey Jack and Cheddar)
Soften cream cheese. Beat together with half and half. Add chicken, onion and salt. Mix well.
Soften tortillas in the microwave. Spoon a thin layer of sauce in a 9" X 13" dish. Spread each tortilla with a thin layer of sauce. Arrange about 1/4 C. chicken mixture down the center of each tortilla. Roll tortillas. Place tortillas seam side down over sauce in baking dish. Spoon sauce over tops of tortillas. Cover with foil. Bake at 350 degrees about 30 minutes. Remove foil and top with grated cheese. Bake about 5 minutes longer.