Cheesy Chicken Enchiladas

By greeneyes

Not the same ole chicken enchiladas and once you try them, your whole family will love them from the young to the old. If you like heat like we do, don't hesitate to add peppers or hot sauce as you like.

Ingredients

• 2 large onions, thinly sliced
• 4 cloves garlic, minced
• 2 cups cooked chicken, shredded
• 1/2 cup fresh tomatoes, chopped
• 6 ounces Neufchatel cheese, cubed
• 1 tablespoon butter
• 12 small tortilla, flour, about 6"
• 12 ounces green enchilada sauce
• 8 ounces cheddar cheese, lowfat, shredded
• hot peppers or hot sauce to taste (I use sriracha)

Details

Servings 6

Preparation

Step 1

In a wide frying pan over medium heat, cook the onions in butter, for 10 minutes. Add the garlic. Stir frequently to keep onions from burning. Cook an additional 10 minutes over low heat until onions turn a light golden color. Please do not shorten this step, it is what makes these enchiladas so very delicious and different. Remove from heat and add chicken, tomatoes, and cream cheese; stir gently to blend, and season with salt.Here is where you would add your heat in the way of peppers or hot sauce. Pour a little green sauce in bottom of 9X13 baking pan. Spoon about 1/3 C of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining sauce and top with grated cheese. At this point you may cover and refrigerate. Preheat oven to 375°. If refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more. If not refrigerated, bake uncovered for 20 minutes.

These enchiladas freeze remarkably well so I usually make two pans, one lined with foil and freeze one before baking. Thaw in the fridge the night before you are going to bake and bake 30 to 40 minutes at 375°.