4 large chicken breasts, cooked (I boiled mine) and shredded
8 oz. cream cheese, softened
10.75 oz. can of cream/chicken soup
8 oz. diced green chilies (with juice)
6 green onions, chopped (with green parts, too)
20 to 24 flour tortillas (7 inch)
20 oz. of canned enchilada sauce
1/2 lb. grated Monterrey Jack cheese
1 lb. grated sharp cheddar cheese
For garnish:
sour cream
shredded lettuce
diced tomatoes
salsa
Preheat oven to 250 degrees. Spray two 13x9" casserole dishes with Pam.
Combine chicken, cream cheese, soup, chilies, and green onions. Spoon 2 tablespoons of mixture into each tortilla and roll.
Pour a small amount of enchilada sauce on the bottom of each casserole dish, and tilt the dish to cover the entire bottom of the dish. Place enchiladas side by side in the dish, and top with the remaining enchilada sauce. Combine the cheeses and pour over the casseroles.
Cover the dishes with foil and bake for 30 minutes. Uncover and bake 10 more minutes (I kicked up the temp to 350 at this point to make sure that everything was melted at the end). Garnish if you want and serve.
This was a big hit. Liam even liked it until he bit his tongue. He won't eat anything so we might start eating Jenny's enchiladas daily!
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