Shelly's Recipe

BAKED CHEESE AND CHICKEN ENCHILADAS

Category: Casseroles - Chicken and Turkey

1 (8 oz) pkg cream cheese, softened
2 cups chopped cooked chicken
1 (4 oz) can diced green chilies
1/4 cup chopped onion
1/2 tsp salt and pepper
3 cups shredded sharp cheddar cheese or Monterey jack cheese, divided
10 (6 inch) 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
Topping: sour cream, shredded lettuce

Stir together first 6 ingredients and 1 cup cheese in a large bowl until blended. Wrap tortillas in heavy-duty plastic and microwave according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in a lightly greased 13x9 inch baking pan

Cook diced tomatoes, sauce and cream in a saucepan, stirring often, for 10 minutes or until heated through. Pour mixture evenly over tortillas and spread to ends of tortillas; sprinkle with remaining cheese. Bake at 350 for 20 minutes or until cheese melts and tomato mixture is bubbly. Top with sour cream and lettuce. Serves 5