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Creamy Chicken Enchiladas

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“This is a modified, lightened version of a recipe that I got from a friend. I cut out more than half the fat, but it is still really rich and yummy.”
READY IN:
55mins
SERVES:
20
YIELD:
10 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut up chicken and onion in large chunks. Put chicken and onion in sauce pan, cover with water, and boil for 20 minutes.
  2. Soften cream cheese in microwave.
  3. In a large bowl, combine cream cheese, 1 cup of the shredded cheese, the can of chilies, and the cilantro.
  4. Drain the chicken and onion and put into a food processor and process until chunky/smooth. Combine with cream cheese mixture and mix well.
  5. Combine the enchilada sauce and soup.
  6. Coat the bottom of a 9x11 baking dish with sauce/soup mixture.
  7. Fill a tortilla with approximately 1/2 cup of filling, roll up tortilla, and place seam side down in baking dish. Repeat until baking dish is full - about 10 enchiladas.
  8. Cover the enchiladas with the remaining sauce/soup mixture. Sprinkle with remaining shredded cheese.
  9. Bake at 375°F for 20 minutes.
  10. This can be made ahead and frozen.

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