Creamy Chicken Enchiladas

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts
• 1 onion
• 8 ounces low-fat cream cheese
• 8 ounces reduced-fat cheddar cheese or 8 ounces mexican blend cheese, shredded
• 1 (7 ounce) can old el paso green chilies, chopped
• 10 wheat flour tortillas, 8-inch
• 1 (10 ounce) can green enchilada sauce
• 1 (10 1/2 ounce) can healthy request cream of chicken soup
• 2 tablespoons cilantro, chopped

Recipe

• 1 cut up chicken and onion in large chunks. put chicken and onion in sauce pan, cover with water, and boil for 20 minutes.
• 2 soften cream cheese in microwave.
• 3 in a large bowl, combine cream cheese, 1 cup of the shredded cheese, the can of chilies, and the cilantro.
• 4 drain the chicken and onion and put into a food processor and process until chunky/smooth. combine with cream cheese mixture and mix well.
• 5 combine the enchilada sauce and soup.
• 6 coat the bottom of a 9x11 baking dish with sauce/soup mixture.
• 7 fill a tortilla with approximately 1/2 cup of filling, roll up tortilla, and place seam side down in baking dish. repeat until baking dish is full - about 10 enchiladas.
• 8 cover the enchiladas with the remaining sauce/soup mixture. sprinkle with remaining shredded cheese.
• 9 bake at 375°f for 20 minutes.
• 10 this can be made ahead and frozen.