The 400th-Something Chicken Enchiladas

Another variation on chicken enchiladas - almost up to 500 on 'Zaar it looks like. Well, you can't have too many enchiladas, in our opinion! This is our favorite. We tried a variety of recipes and then ended up developing this one by taking our favorite elements from the others, with particular enjoyment of the sour cream/cream cheese addition from Anasazi Enchiladas, and personal preference (we like more veggies in ours than most seem to have in them). Low-fat/fat-free dairy products can be used - just be aware that fat-free cheese doesn't always melt as well as low-fat or regular does, so watch it carefully for doneness if that is used. Enjoy this with any kind of enchilada sauce - we've used red sauce, green chile sauce, sour cream sauce (I generally just make this like a roux, but add a combination of sour cream and chicken broth instead of milk), and mole sauce - my favorite! (I would highly recommend Mole (Mo-lay) Sauce). Feel free to add more sauce or cheese, as desired ... I've learned that we seem to like less of those ingredients than others :)

• Ready In: 40 mins
• Serves: 2

Ingredients

• 1  ounce cream cheese, softened
• 1  ounce sour cream
• 1  tablespoon  taco seasoning
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon chili powder
•  cayenne pepper, to taste
• 2  ounces green chilies, diced
• 1⁄4 cup tomatoes, chopped
• 1⁄4 cup green pepper, chopped
• 1⁄4 cup onion, chopped
• 3  ounces  shredded cheese, divided
• 1  chicken breast, cooked and shredded
• 2  burrito-size flour tortillas
• 8  ounces  enchilada sauce, of your choice

Directions

1. Preheat oven to 350°F
2. Combine cream cheese, sour cream, taco seasoning, cumin, chili powder, and cayenne pepper and mix until smooth.
3. Add chilies, tomatoes, green pepper, onions, 1 oz of the shredded cheese, and chicken, and mix well.
4. Top each tortilla with half of the chicken mixture. Roll up each and place in a glass casserole dish.
5. Smother with enchilada sauce and top with remaining shredded cheese.
6. Bake for 10-15 minutes, or until cheese is melted and enchiladas are heated through.