Live.Awake

Creamy Chicken Enchiladas

// December 1st, 2007 // Recipes

Last night I got together with a few friends for dinner and games. We are so used to going out when we want to hang out that this was a nice change. We were able to take our time and be as loud as we wanted and had fun playing games we couldn’t have played otherwise. We had a wonderful meal and fellowship. I have made this recipe many times in the past and every time I do, I get requests for the recipe. Last night Martha Margaret (sister in law and dear friend) made it and it was delicious! I thought I would share the recipe. I hope you enjoy…we certainly did!

Creamy Chicken Enchiladas

• 2 (10 oz) cans of diced tomatoes and green chiles, undrained (I use Rotel mild)
• 2 cups of chopped cooked chicken (I usually will just buy the canned chicken but you can also get a rotisserie or of course cook the chicken yourself :)
• 1 (8 oz) pkg of cream cheese
• Approx 5 green onions, chopped (chop the green part, not the bulb…in case you didn’t know)
• 1 (8 oz) container of sour cream
• 8 (12 inch) flour tortilla (sometimes I will use more smaller ones)
• 2 cups shredded Cheddar or Monterey Jack Cheese

1. Stir together 1/4 cup of Rotel, chix, cream cheese and green onions. Stir together remaining Rotel and sour cream in a separate bowl; Set aside.
2. Microwave tortillas on high 15 sec or until warm
3. Arrange chix mixture evenly down center of tortillas; Roll up and place seam side down in a lightly greased 13×9 ince baking dish
4. Bake,covered with aluminum foil, at 350 deg. for 30 minutes (they won’t necessarily be brown, you are really just trying to warm the filling). Pour sour cream mix over enchiladas; Top with cheese and bake for 10 more minutes. Let stand for about 10 minutes after getting out of oven.