Tuesday, August 7, 2012

Creamy Chicken Enchiladas

Becca here with one of my favorite recipes, and one that I've been making the longest!  The summer after we were married, in 2001, my husband & I were college students at the time, and we house-sat for one of our professors and his wife while they were overseas.  I got this recipe from one of her cookbooks, and have been making it ever since!  It's fairly common to see it at our family gatherings, and makes a good freezer meal too.  I've made it for several years now at my Pa-Paw's request for his birthday meal too.  They're creamy with just a hint of spice, and a hit with the kids as well.  Enjoy!

Creamy Chicken Enchiladas

2 cans of diced tomatoes with green chilies, divided (Rotel if you're from Arkansas like us :)
2 cups cooked, chopped chicken
8 ounces light cream cheese, softened
5 green onions, chopped
8 ounces light sour cream
8 large flour tortillas, or 10-12 smaller ones
1 cup shredded montery jack cheese, or your favorite cheese

In a large bowl, combine 1/4 cup diced tomatoes with chicken, cream cheese, and green onions.  Divide mixture among the tortillas, and roll.  Place seam side down into a lightly greased 9x13 dish.  Bake, covered, at 350 for 30 minutes.  Meanwhile, combine remaining diced tomatoes and sour cream in a large bowl and stir to combine.  When enchiladas are done, top with sour cream mixture and shredded cheese, and bake an additional 10-15 minutes or until cheese is melted and topping is bubbly.  Let stand 15 minutes before serving.  Enjoy!!

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