Recipe by NannyMarvel
This is a recipe from an old diner on Mustangg's Island, off the coast of Corpus Christi, TX. I often make this without the chicken but with extra Jack cheese. I also make it as a layered casserole if I'm feeling too lazy to roll the tortillas
Top Review by Vicki in CT
Classic Tex Mex recipe. I took the chef's advice, happily, and layered as a casserole instead of rolling enchiladas. I used probably just 2 cups chicken, 12 ounces green sauce, FF cream cheese, 10 corn tortillas, 8 ounces cheese, 1 cup fat free sour cream in an 8X8" dish. Also sauteed raw chicken with the onion in olive oil. Would say it serves more than four this way for sure. Garnished with roasted jalapenos and cilantro. Wonderful comfort food.
- 1 tablespoon butter
- 1 medium onion, chopped
- 3 garlic cloves, sliced thinly
- 1 (4 1/2 ounce) canchopped green chilies, drained
- 1 (8 ounce) package light cream cheese, cut up & softened
- 3 1⁄2 cups chopped cooked chicken breasts
- 8 flour tortillas or 8 corn tortillas, if you prefer
- 1 (28 ounce) can green enchilada sauce
- 1 lb monterey jack cheese, shredded
- 2 cups sour cream
Directions See How It's Made
- Melt butter in a large skillet over medium heat. Add onion and garlic; saute until cooked well and golden brown. Add chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cheese melts.
- Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas; place, seam side down, in a lightly greased 13X9 baking dish. Pour green enchilada sauce over all and sprinkle with Jack cheese; spread with sour cream.
- Bake at 350 degrees for 30 minutes.