Cheesy Chicken Enchiladas

A couple of months ago, we were having dinner and Chuck and Sully requested that I make enchiladas. Seeing as I had never made them before, I began a search for the perfect recipe. Thankfully, I didn't have to look too far as a friend was nice enough to share her's with me. (Thanks Shivahn!)

I did make a few slight changes to the original recipe to suit our family so what follows is my own adaptation. (I used flour tortillas instead of corn.)

~ Cheesy Chicken Enchiladas ~

4 ounces cream cheese

3/4 cup sour cream

1/4 teaspoon ground cumin

salt and pepper to taste

2 cups shredded chicken

2 cups Mexican Blend cheese

1 cup Mexican Blend cheese

1/4 cup chopped green onions

6 flour tortillas (6-inch)

Chuck cooked up a couple of split chicken breasts for me while I was out running errands. He browned them in a pan with some oil and then covered with a bit of water. Once they were finished cooking, I shredded them.






In a medium mixing bowl, stir together the cream cheese and sour cream until smoothy. Then add your spices, chicken, and Mexican cheese.






Chop up your green onion and add it to the mixture.






Place a good amount of the chicken mixture onto a tortilla. You may end up with more or less filled tortillas than I do depending on how much you put in each one.








Place seam down in a lightly greased 9 X 13 pan. Continue until all of your mixture is gone. Pour the can of enchilada sauce over the enchiladas.



Bake for about 25 minutes and then top with 1 cup of Mexican cheese. Return to the oven until the cheese has melted.