My husband usually comments that there's "too much cheese" when I make enchiladas. I never think there can be "too much cheese", but I did my best to make these enchiladas more husband friendly. The result was a very yummy enchilada recipe that still had enough cheese for my taste. However, if you love a lot of cheese, just double the cheese ingredients. You can make these enchiladas in a 9X13 pan or put it in 2 or 3 smaller pans like I did. I froze 2 extra in 8X8 pans to freeze for future dinners.
Ingredients:
10-15 small flour tortillas
1 large can green enchilada sauce
4 chicken breasts, baked and cut up or shredded(about 4 cups of chicken)
1 small can diced green chilies
1 onion, finely chopped
4 oz softened cream cheese(I used light this time)
1 & 1/2 cups shredded cheddar/Jack cheese
Directions:
Mix cream cheese, onion, chilies and 1/2 cup shredded cheese in a large bowl. Add chicken and mix again. Spread a thin layer of sauce on the bottom of a greased 9X13 pan. Heat flour tortillas 5 at a time in the microwave for about 35 seconds, till soft. Put some of the chicken mixture in a tortilla, roll up and place seam down into the pan. After the pan is filled up, cover the enchiladas with remaining sauce. Bake at 375, covered for 30 minutes. Take out and add remaining shredded cheese to top. Bake uncovered for about 10 more minutes. (times will vary if using a freezer meal)
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