Chicken Enchiladas By Sher

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 1/2-2 lbs boneless chicken (i use tenderloins)
• 2 tablespoons margarine
• 1 (8 ounce) package cream cheese
• 1 1/2 cups sour cream (i use tillamook tub)
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (4 ounce) can green chilies, diced
• 1 small onion
• 1 (16 ounce) can green enchilada sauce, largest one
• 12 -16 corn tortillas (depending on size and how full you stuff them)
• 1 -2 lb colby jack cheese, shredded

Recipe

• 1 preheat oven to 350,.
• 2 melt 2tbs margarine in a frying pan on low.
• 3 dice chicken into small 1/4-1/2 inch pieces, chop onion and combine both chicken and onion into frying pan; raise burner temp to medium.
• 4 cook chicken & onion on medium heat until chicken is completely done, no longer pink.
• 5 add 1 package cream cheese, 3/4 can of diced chillies, cook on medium low until cream cheese is melted. stir often.
• 6 remove from heat.
• 7 in a large bowl combine sour cream, mushroom soup, the rest of the green chillies, the entire enchilada sauce can. mix thoroughly!
• 8 for each enchilada: one tortilla, add shredded cheese, spoon some chicken mixture in, then roll. place the filled tortilla seam side down in a large baking dish. repeat until mixture is gone or pan is full ;).
• 9 pour the enchilada sauce mix over the top of the rolled tortillas. spread evenly covering the entire pan. sprinkle cheese on top.
• 10 bake at 350 degrees until cheese is melted and sauce is bubbly.
• 11 let cool 10 minutes before serving!