Creamy Chicken Enchiladas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 rotisserie roasted deli chicken
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1 diced green chilis
• 1 (8 ounce) package 1/3 less reduced-fat cream cheese
• 10 flour tortillas
• 4 cups of shredded mexican cheese
• 2 cups 2% low-fat milk
• 1 (16 ounce) jar salsa
• 1 (8 ounce) container reduced-fat sour cream or 1 (8 ounce) container fat free sour cream

Recipe

• 1 pull all of the meat from the chicken and tear into small pieces, discard the skin and as much fat as possible.
• 2 heat olive oil in a large skillet and then add the onion and cook until just done.
• 3 add can of chilis to the onion and cook 1 minute.
• 4 add cream cheese to the onions and chilies and stir on low heat until the cheese just melts and remove from heat.
• 5 add the chicken to the mixture and toss well.
• 6 add 2tbsp of the chicken mixture to each tortilla and roll it up and place it seem side down in a lightly greased baking dish.
• 7 once all the tortillas are placed in the dish sprinkle the mexican cheese on top.
• 8 pour the 2% milk over the cheese (if making ahead of time don't pour the milk on until ready to bake).
• 9 bake uncovered for 20-30 minutes in a 350 degrees oven. bake time may vary so watch and when cheese is melted and bubbling the dish is done.
• 10 serve with salsa and sour cream. enjoy!