Chicken Enchiladas

I made these chicken enchiladas for dinner tonight, along with some homemade refried beans, and they were a huge hit! I got the original recipe from my mother-in-law(not sure where she got it). These are really fresh tasting and not-your-average super heavy enchiladas. The hubby said maybe the best enchiladas he has ever had! :) There are quite a few steps, but its not a hard recipe. And here it is:

1. Mix together cooked shredded chicken, cheese, sour cream, cream cheese, green chiles, and cilantro.

2. Fill each tortilla evenly with chicken mixture and roll up.

3. Place seam side down into lightly greased pan. Spray tops of tortillas with cooking spray. Cover with aluminum foil. Bake at 350 for 40 min.

4. In a bowl mix together salsa and sour cream. Pout over top of enchiladas straight out of the oven.

Chicken Enchiladas

4 servings

2.5 c. cooked shredded chicken (I boiled 4 breast cutlets in water/chick broth)
1.5 c. mexican blend shredded cheese
1/2 c. sour cream
1-2 TBSP light cream cheese
1 can chopped green chiles, drained
2 TBSP chopped fresh cilantro (or more to your liking)
7-8 flour tortillas (I used medium sized whole wheat)
2/3 c. sour cream
2/3 c. salsa (I used mild, but if you like it spicy go for med. or hot)
Toppings: diced tomatoes, diced avocados, chopped green onions, cilantro

In a large bowl, stir together first 6 ingredients. Lightly grease 9x13 pan. Spoon chicken mixture evenly down center of each tortilla and roll up. Place seam side down, side-by-side, into the pan. Coat tops of tortillas with cooking spray and cover with foil. If you were making ahead of time, you would stop at this point and keep in the fridge until ready to bake. Bake at 350 for 40 min, taking off foil half-way through. While it is baking stir together remaining sour cream and salsa. Pour over cooked enchiladas when they come out of the oven. Sprinkle with toppings of your choice.