"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Monday, October 20, 2008

Creamy Chicken & Chile Enchiladas

I thought I might as well put all my enchilada recipes on the blog while I was at it. I only have three and we love them all.  They are all Carpenter Kid approved, don't know that that will mean much for anyone checking this blog out.  My kids are good eaters and aren't to picky --Thank GOODNESS! I hope you enjoy these simple and tasty recipes.

1 lb cooked chicken, diced
1-8 oz pkg cream cheese, cut into cubes (I use 1/3 less fat version-can't tell)
1 -4 oz can chopped green chiles
1 dozen flour tortillas (soft taco's or fajita
2 -10 oz cans green chile enchilada sauce
3/4 cup shredded cheddar cheese

Preheat oven to 400 degrees.

In a 10-inch non-stick skillet cook chicken until no longer pink. Add cream cheese and chiles, reduce heat to medium.  Cook until blended and cream cheese is melted.

Spoon chicken filling into tortillas, roll up and place seam side down in a baking dish. Pour enchilada sauces over the top; sprinkle with cheese. Bake 15 to 20 minutes or until hot and cheese is melted.

We typically serve this with a nice Green toss salad, and corn or other vegetable.

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