Creamy Chicken Enchiladas

READY IN: 55mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut up chicken and onion in large chunks. Put chicken and onion in sauce pan, cover with water, and boil for 20 minutes.
  • Soften cream cheese in microwave.
  • In a large bowl, combine cream cheese, 1 cup of the shredded cheese, the can of chilies, and the cilantro.
  • Drain the chicken and onion and put into a food processor and process until chunky/smooth. Combine with cream cheese mixture and mix well.
  • Combine the enchilada sauce and soup.
  • Coat the bottom of a 9x11 baking dish with sauce/soup mixture.
  • Fill a tortilla with approximately 1/2 cup of filling, roll up tortilla, and place seam side down in baking dish. Repeat until baking dish is full - about 10 enchiladas.
  • Cover the enchiladas with the remaining sauce/soup mixture. Sprinkle with remaining shredded cheese.
  • Bake at 375°F for 20 minutes.
  • This can be made ahead and frozen.
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