Cheryl’s Chicken Enchiladas

A close second to my favorite enchiladas. A green sauce alternative.

3 chicken breasts, cooked and shredded (I either poach them or cook them on the Foreman grill)
8 oz (1 brick) cream cheese, softened
1/2 medium onion, diced and sauteed
2 cans diced green chiles, drained
1 large can green enchilada sauce, divided (use more or less to suit your taste – I buy Las Palmas medium)
8 oz shredded cheddar cheese, divided
12-16 corn tortillas
oil for frying, if desired

Preheat oven to 400 degrees.

In a large mixing bowl, combine chicken, cream cheese, onion, chiles, 1/2 can enchilada sauce, and 1/2 of the cheddar cheese. Set aside.

If desired, cook the tortillas in hot oil for a few seconds on each side (pretty much just enough time to put it in, immediately flip it over, then immediately take it out); drain on paper towels. For healthier enchiladas, soften the tortillas in the microwave for about 1 minutes.

Spread 1/2 can of enchilada sauce in bottom of 9×13 baking dish.

Place a big spoonful of filling on each tortilla, roll up and place seam-side down in a baking dish. Pour remaining 1-2 cans sauce evenly over enchiladas, and sprinkle with remaining cheese.

Cover tightly with foil and bake for 30 minutes, until bubbly. Remove foil and bake 10
minutes more to melt cheese.

*Note: I made these last night in casserole form and liked them even more!! I just alternated layers of sauce, tortillas, chicken mixture and cheese.