Ingredients:
12 corn tortillas
4 -5 boneless skinless chicken breasts
1 (8 ounce) packages cream cheese, softened
1 (1 ounce) package Italian salad dressing mix ( I don’t really know the size, but it made me put something)
1 dash salt
1 teaspoon black pepper
1 onions, minced
1 bunch cilantro or 1 tablespoon dried cilantro
1 (10 1/2 ounce) cans cream of chicken soup ( or with herbs)
1 (10 1/2 ounce) cans campbells creamy chicken verde soup
1 cup half-and-half cream
1 cup chopped green chilies (optional)
8 ounces shredded monterey jack cheese
Directions:
Cook the chicken and the Italian dressing mix in the crockpot.
Shred or cube the cooked chicken.
Preheat the oven to 400 degrees.
Spray a 9 x 13 pan with cooking spray.
Add the cream cheese, salt and pepper to tase, the minced onion and the cilantro.
Soften the tortillas using oil, broth, or whatever method you prefer.
Fill with the chicken-cheese mixture, roll up and place in 9 x 13 pan, seam side down.
Mix the soups and half-n-half (for this amount, I would use one can of soup and one Celsius half-n-half, but this is the way the recipe came to me)and chilies, if using, and pour over the enchiladas.
Top with shredded cheese.
Bake at 400 degrees for 20 minutes, or until it bubbles.
Servings: 6
Time preparation: 20 min.
Time total: 24 min.