Momma's Creamy Chicken Enchiladas

Lynda Of Virginia's Note:

I created this recipe after not finding exactly what I wanted. It was a huge hit with the whole family. Next time I may use flour instead of corn tortillas as I had trouble with them splitting even though I soaked them in the sauce for a few minutes.

• Total Time: 1 hrs 30 mins
• Prep Time: 1 hrs
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 8 boneless chicken thighs, grilled and shredded (3 cups of shredded meat)
• 1/2 cup butter
• 1/2 cup diced onion
• 1/3 cup flour
• 1 teaspoon cumin
• 1/2-1 teaspoon ground cayenne pepper (depending on how hot you like it)
• 2 cups chicken stock or 2 cups vegetable stock
• 3 1/2 ounces cream cheese, cubed
• 1 cup BREAKSTONE'S Reduced Fat Sour Cream
• 1 (7 ounce) can diced green chilies, drained, I used roasted, fresh Hatch peppers and recommend them if you can find them
• 1 1/2 cups four-cheese Mexican blend cheese, shredded

Directions:

1. Place shredded chicken in bowl, add 2/3 cup of shredded cheese and set aside.
2. In med. saucepan, melt butter and add diced onions letting cook on med-low heat until tender.
3. Add flour, cumin and cayanne pepper.
4. Whisk in stock and bring to a simmer. Add cream cheese and stir frequently until melted. Remove from heat and stir in sour cream and diced green chilis.
5. Spread some of the sauce on bottom of 11 x 7 baking dish.
6. Add enough sauce to chicken/cheese to moist consistancy.
7. Place 6-8 corn tortillas into sauce and let sit for 5 mins to soften.
8. Remove 1 tortilla at a time to cutting board and add chicken filling. Roll and place seam side down in baking dish.
9. Pour remaining sauce over top of enchiladas, covering them.
10. Sprinkle with remaing shredded cheese and cover with foil.
11. Bake at 350 deg. for 20 minutes, remove foil and cook for 10 minutes more.