Enchiladas de Pollo

Categories: Dinner

Ingredients

• 4 large chicken breasts, roasted or boiled, skin and bones removed, meat shredded
• 1 8 oz. package cream cheese, at room temperature
• 1 10 3/4 oz. can condensed cream of chicken soup
• 2 4 oz. cans diced green chilies, with juice
• 6 green onions, chopped, including green tops
• 20-24 flour tortillas (7 inch diameter) I use 8 large tortillas
• 2 10 oz. cans enchilada sauce
• 2 cups (1/2 pound) grated Monterey Jack cheese
• 4 cups (1 pound) grated sharp cheddar cheese
• Sour cream, for garnish
• Shredded lettuce, for garnish
• Diced Tomatoes, for garnish
• Salsa, store bought or homemade, for garnish

Directions

1. Preheat the oven to 350

2. Spray 13″ × 9″ casserole dish with vegetable oil cooking spray

3. Combine the chicken cream cheese, soup, chilies and green onions

4. Spoon 2 tablespoons of this mixture onto each tortilla and roll up

5. Pour a very small amount of enchilada sauce on the bottom of casserole dish and tilt the dish so that the sauce covers the bottom

6. Place the enchiladas side by side on top of the sauce

7. When all of the enchiladas have been rolled and placed in the dishes, take the remaining enchilada sauce and pour it over the top of the enchiladas

8. Combine the Monterey Jack and Cheddar cheeses and sprinkle evenly over the casseroles

9. Cover the dishes with foil and back for 30 minutes

10. Uncover and bake for 10 more minutes

11. To serve cut between enchiladas and serve from the dish.

12. Have bowls of sour cream, shredded lettuce, diced tomatoes and salsa for garnish

13. Personal Note: I only use 8 large tortillas and one large casserole dish. Also i dip the tortilla into a little of the enchilada sauce prior to scooping in about 3-4 spoonfuls of the mix before rolling

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