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Creamy Chicken Enchiladas

Yield 6 servings

Ingredients

  • 2 (10-ounce) cans diced tomato and green chiles, undrained
  • 2 cups chopped cooked chicken
  • 1 (8-ounce) package cream cheese, softened
  • 5 green onions, chopped
  • 1 (8-ounce) container sour cream
  • 8 (12-inch) flour tortillas
  • 1 cup (4 ounces) shredded Cheddar or Monterey Jack cheese

How to Make It

  1. Stir together 1/4 cup diced tomato and green chiles, chicken, cream cheese, and green onions. Stir together remaining diced tomato and green chiles and sour cream; set aside.

  2. Microwave tortillas at HIGH 15 seconds or until warm.

  3. Arrange chicken mixture evenly down center of tortillas; roll up, and place, seam side down, in a lightly greased 13- x 9-inch baking dish.

  4. Bake, covered, at 350° for 30 minutes. Pour sour cream mixture over enchiladas; top with cheese. Bake 10 more minutes; let stand 15 minutes.