One of my favorite recipes ever and an old standby. One of my dearest friends and a college roommate, Jamie, gave me this one. I think of her every time I make these enchiladas! For the chicken, I often use a rotisserie chicken from the grocery deli. It adds a really great flavor and eliminates the step of baking chicken breasts. You'll have some chicken leftover, but hey -- who can't find something to do with those delicious chickens?!
Ingredients:
2 cups shredded/chopped baked chicken breast
1 can cream of chicken soup
1 small can of chopped green chilies
1/2 teaspoon cumin
1/2 teaspoon salt
1 cup sour cream
1/2 cup milk
3 ounce package cream cheese, softened
1/4 of a medium onion, finely chopped
12 tortillas
1 1/2 cups Monterrey Jack cheese
Directions:
Mix together the soup, chilies, cumin, salt, sour cream, and milk. A blender makes this mixture really smooth, but I often just stir by hand. Set aside.
Combine chicken, cream cheese, and onion. Wrap this mixture into about 12 warmed tortillas. Lay in a 9x13 pan and pour soup mixture over enchiladas. Cover with foil and bake at 350 degrees for 30 minutes. Remove from oven, top with cheese and return uncovered to oven until cheese is melted and bubbly.
Servings: 6
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