CREAMY CHICKEN ENCHILADAS

Creamy Chicken Enchiladas image

Provided by WorkingMom2three

Categories Chicken

Time 55m

Yield 10 enchiladas, 20 serving(s)

Number Of Ingredients 9

1 1/2 lbs boneless skinless chicken breasts
1 onion
8 ounces low-fat cream cheese
8 ounces reduced-fat cheddar cheese or 8 ounces Mexican blend cheese, shredded
1 (7 ounce) can Old El Paso green chilies, chopped
10 wheat flour tortillas, 8-inch
1 (10 ounce) can green enchilada sauce
1 (10 1/2 ounce) can Healthy Request cream of chicken soup
2 tablespoons cilantro, chopped

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.