Enchiladas De Pollo (Cream Cheese and Chicken Enchiladas)
Makes 20-24 enchiladas
Recipe from Paula Deen Courtesy of Tomatoes on the Vine
4 large chicken breasts, roasted or boiled, skin and bones removed, meat shredded
One 8-ounce package cream cheese, at room temperature
One 10.75-ounce can condensed cream of chicken soup
Two 4-ounce cans diced green chilies, with juice
6 green onions, chopped, including green tops
20-24 four tortillas (7-inch diameter)
Two 10-ounce 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
1. Preheat the oven to 250 Degrees F. Spray two 13 by 9-inch casserole dishes with vegetable oil cooking spray.
2. Combine the chicken, cream cheese, soup, chilies, and green onions. Spoon 2 tablespoons of this mixture onto each tortilla and roll up.
3. Pour a very small amount of the enchilada sauce on the bottom of each casserole dish and tilt the dish so that the sauce covers the bottom. Place the enchiladas side by side on top of the sauce. 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. Combine the Monterey Jack and Cheddar cheeses and sprinkle evenly over the casseroles.
4. Cover the dishes with foil and bake for 30 minutes. Uncover and bake for 10 more minutes. To serve, cut between the enchiladas and serve from the dish. Have bowls of sour cream, shredded lettuce, diced tomatoes, and salsa, for garnish.