Creamy Chicken Enchiladas

1. 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. 2

   Soften cream cheese in microwave.

3. 3

   In a large bowl, combine cream cheese, 1 cup of the shredded cheese, the can of chilies, and the cilantro.

4. 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. 5

   Combine the enchilada sauce and soup.

6. 6

   Coat the bottom of a 9x11 baking dish with sauce/soup mixture.

7. 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. 8

   Cover the enchiladas with the remaining sauce/soup mixture. Sprinkle with remaining shredded cheese.

9. 9

   Bake at 375u00b0F for 20 minutes.

10. 10

    This can be made ahead and frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.