Creamy Cheesy Chicken Enchiladas

I love anything, and just about everything, Mexican.

It's my most favorite ethnic foods.

Except I do NOT care for hot spicy Mexican...this dish is perfect. 

When I saw this yummy easy recipe from my good friend Kim at 
Sunflower Supper Club, I didn't have to think twice...I printed it and was making it just a couple of days later. 

IT HAS CREAM CHEESE...PEOPLE!

I am NOT going to pass by any recipe with cream cheese.  And I went crazy when I read that Kim's grocery store had had a sale on Philadelphia (not store brand!) cream cheese for $1 each!  YOU'VE GOTTA BE KIDDING!  I haven't seen it that price for years...

Anyway, enough of the ranting...

I have a yummy recipe in my cookbook for chicken enchiladas, but I'm always up for a change, and I wasn't at all disappointed in this terrific dish. 

This recipe is easy to cut in half...as I did...because there are only 2 of us.
The only real change I made was that it calls for a 28 ozs. can of green chile enchilada sauce.  Cutting the recipe in half, I only used a 10 ozs. can and it was perfect for us. 

Give it a try...and just try to keep your family from shouting
OLE`!!!!!!!!!

CREAMY CHEESY CHICKEN ENCHILADAS

2 lbs. boneless skinless chicken breasts, seasoned with salt and pepper, baked and diced into bite-sized pieces 
3 Tb. butter
1 medium onion, diced (about 3/4 cup)
2 cloves of garlic, minced (1 tsp)
3 Tb. flour
1 - 10 ozs. can rotel, undrained
1 - 28 ozs can green chile enchilada sauce
1 - 8 ozs. pkg. cream cheese, softened and cut into bite-sized pieces
(or cut into bite-sized pieces, and then softened=)
1 tsp. cumin
1/4 tsp. ground red pepper, optional
1/4 c. chopped cilantro (more for garnish) if desired
2 c. shredded cheese
(we like the 2% reduced fat fiesta blend)
10 - 12  8" flour tortillas
(I used low-carb) 
sour cream for garnish

Preheat oven to 350*. Spray large (lasagna sized pan) with cooking spray.

Melt the 3 Tb. butter in dutch oven over medium heat. Add onion and saute about 3 - 4 minutes until soft. Add garlic and saute another minute or two, until fragrant.  Add flour and mix; continue cooking for about 2 more minutes. 

Add rotel, enchilada sauce, cumin and ground red pepper.  Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and add cream cheese and cilantro. Stir until cream cheese is melted. 

Place the cooked and diced chicken in a medium sized bowl and add 1 c. (4 ozs) shredded cheese and 1 c. cream cheese enchilada sauce. Mix well.

Put 1-1/2 c. cream cheese mixture in bottom of a prepared dish. If needed, wrap tortillas in paper towel and microwave about 30 - 45 seconds to soften. 

Divide chicken mixture evenly between tortillas (about a heaping 1/2 c. each) and roll up. Place seam side down in dish. 

Cover with remaining cream cheese sauce and top with remaining shredded cheese.

Bake about 35 - 40 minutes or until hot and bubbly.  Garnish with additional cilantro if desired.  We enjoyed sour cream on ours too. 

Linked at Mix it up Monday
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