Super Easy Chicken Enchiladas

These come from my mama’s kitchen and couldn’t be easier.  When the four of us reunited last weekend, we enjoyed these for dinner (despite the power outage that threatened our cooking plans!) Enjoy — they’re REALLY good.

Super Easy Chicken Enchiladas

FILLING:

Remove meat from rotisserie chicken (I like HEB’s jalapeno-honey for this recipe) and tear or cut into bite-size pieces.  Add 12 oz. shredded cheese (Mexican cheese mix is good, but combination of cheddar and jack works fine or Swiss also works).

Saute one large chopped onion in 2 T. butter.  Add small can of diced green chiles (mild) that have been rinsed and dried.    Mix chicken, cheese, sautéed onion and chiles with approximately 1/3 c. sour cream.

Spray Pam lightly on both sizes of corn tortillas and spread out on baking sheet.  Bake at 300 degrees for approximately 4 minutes–just until soft and pliable.  Fill each tortilla with the filling and place in Pyrex dish with seam down.

NOTE:  At this point the enchiladas may be frozen.  Sauce may be added later before baking.

SAUCE:

Melt 8 oz. Philadelphia cream cheese.   Add ½ c. sour cream.  Add can of Herdez green chile salsa or other milder green chile sauce.   Pour over enchiladas and heat through—approximately 25 minutes in 350 degree oven.

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Super Easy Chicken Enchiladas

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