Chicken Enchiladas

The holidays are a time to spend with family which is exactly what I am doing.  Like most families around the holidays, many things revolve around great food.  For my family, when you think of the usual Christmas cuisine, enchiladas are not the first food to come to mind.  However, since we have a few days until Christmas, I thought I would try a new recipe I stumbled on. I knew it was a hit when my brother said “this is great!” as he was shoveling another bite into his mouth and then again the next morning when the fam was warming them up to eat for breakfast.  Don’t be afraid of the onions and green chilies...the enchiladas still are pretty mild.  Enjoy!

 Ingredients:

3 chicken breasts

1 small onion, chopped

1 small bunch green onions, chopped

¼ c. butter

1 small can diced green chilies

8 oz. cream cheese

¾ c. milk

pkg. shredded cheese (I used shredded queso cheese)

1 can cream of chicken soup

10 flour tortillas

Directions:

Boil chicken until cooked. Shred into small pieces. Saute onion in butter. Add green chiles. Melt cream cheese in mixture and add chicken. In a separate bowl, whisk together cream of chicken & milk and pour this into the bottom of a 9″ x 13″ pan. Spoon some of the oinion & chicen mixture onto each tortilla, roll up and line in pan. Sprinkle cheese on top. Bake for 20 min. at 350 degrees (lightly covered) and an additional 5-10 minutes (uncovered). Garnish with any or all of the above: salsa, lettuce, tomato, etc.

Recipe Source: www.beckyhiggins.com

Picture Source: www.beckyhiggins.com