Foodia Mama is on a roll with cooking (and blogging too!). Today I made yummy creamy chicken enchiladas. Here is the recipe. The sauce can be modified to your liking (red sauce, verde sauce, etc...)
Creamy Chicken Enchiladas
Ingredients:
1 rottisserie chicken, meat removed and shredded
4 oz softened cream cheese
2 c shredded mexican blend cheese
1 can cream of chicken soup
1 c and 1 T milk
2 cans green chillies (I pureed mine in a blender for a more kid friendly version)
8 oz sour cream
10 7" flour or corn tortillas
cooking spray
Directions:
Preheat oven to 350 degrees.
In a large bowl combine cream cheese, 1 T milk, 1 can green chilis, 1 C cheese and chicken.
Put mixture in center of tortillas, roll up and place seam down in a greased casserole pan. Set aside.
For the sauce, combine the sour cream, 1 C milk, the other can of chilis and the soup.
Pour sauce over enchiladas and bake for 35 minutes, covered with aluminum foil.
Sprinkle the remaining cheese over top and bake uncovered for 5 minutes or until cheese melts.
Garnish with cilantro if desired.
Creamy Chicken Enchiladas