Baked Chicken and Cheese Enchiladas

By june

Ingredients

• 1 (8 oz) pkg cream cheese
• 2 cups chopped cooked chicken
• 1 (4 oz) can diced green chilies
• 1/4 cup chopped onion
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 cups (12 oz) shredded Monterey Jack cheese, divided
• 10 (6-in) corn tortillas
• 1 (14.5 oz) can petite diced tomatoes with mild green chilies
• 1 (15 oz) can tomato sauce
• 1/2 cup whipping cream
• Toppings: sour cream, shredded lettuce, avocado

Details

Servings 5
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

Stir together first 6 ingredients and 1 cup cheese in a large bowl until well blended.
Wrap tortillas in heavy-duty plastic wrap; heat in microwave according to package directions.
Spoon about 1/3 cup chicken mixture down center of each warm tortilla; roll up. Place in a lightly greased 13-x-9-in baking dish.
Cook diced tomatoes, tomato sauce and cream in a 2-quart saucepan over medium-high heat, stirring often, 10 minutes or until thoroughly heated. Pour tomato mixture evenly over tortillas, spreading to ends of tortillas; sprinkle with remaining 2 cups cheese.
Bake at 350 degrees for 20 minutes or until cheese melts and tomato mixture is bubbly. Serve with desired toppings.