Creamy Chicken Enchiladas

by Kathy Knudsen


1 TBSP olive oil
½ cup onion, chopped
4.5 oz can chopped green chilies
8 oz low-fat cream cheese
3 ½ cups cooked chicken but into bite size pieces
8-10 tortillas
1-1/2 green Chile enchilada sauce
1-2 cups cheddar and Monterey Jack cheese, grated

Heat oil in large skillet over medium heat: add onion and sauté until softened, about 5 minutes. Stir in green chilies, chicken and cream cheese. Stir constantly until cream cheese melts. Remove from heat.


Spoon approximately 3-4 TBSP of the chicken mixture down the center of the tortillas, Roll up tortillas and place seam side down in a lightly greased 9x13 baking dish. Repeat with the rest of your tortillas.


Pour enchilada sauce over enchiladas and top with as much cheese as you desire. Cover and bake in 350* oven for 35-40 minutes, remove cover for last few minutes to lightly brown.