CREAMY CHICKEN ENCHILADAS
This is a modified, lightened version of a recipe that I got from a friend. I cut out more than half the fat, but it is still really rich and yummy.
Provided by WorkingMom2three
Categories Chicken
Time 55m
Yield 10 enchiladas, 20 serving(s)
Number Of Ingredients 9
Steps:
- Cut up chicken and onion in large chunks. Put chicken and onion in sauce pan, cover with water, and boil for 20 minutes.
- Soften cream cheese in microwave.
- In a large bowl, combine cream cheese, 1 cup of the shredded cheese, the can of chilies, and the cilantro.
- Drain the chicken and onion and put into a food processor and process until chunky/smooth. Combine with cream cheese mixture and mix well.
- Combine the enchilada sauce and soup.
- Coat the bottom of a 9x11 baking dish with sauce/soup mixture.
- Fill a tortilla with approximately 1/2 cup of filling, roll up tortilla, and place seam side down in baking dish. Repeat until baking dish is full - about 10 enchiladas.
- Cover the enchiladas with the remaining sauce/soup mixture. Sprinkle with remaining shredded cheese.
- Bake at 375°F for 20 minutes.
- This can be made ahead and frozen.
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