Chicken-cream Cheese Enchiladas

Total Time: 24 mins Preparation Time: 20 mins Cook Time: 4 mins

Ingredients

• Servings: 6
• 12 corn tortillas
• 4 -5 boneless skinless chicken breasts
• 1 (8 ounce) package 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 onion, minced
• 1 bunch cilantro or 1 tablespoon dried cilantro
• 1 (10 1/2 ounce) can cream of chicken soup (or with herbs)
• 1 (10 1/2 ounce) can campbells creamy chicken verde soup
• 1 cup half-and-half cream
• 1 cup chopped green chili (optional)
• 8 ounces shredded monterey jack cheese

Recipe

• 1 cook the chicken and the italian dressing mix in the crockpot.
• 2 shred or cube the cooked chicken.
• 3 preheat the oven to 400 degrees.
• 4 spray a 9 x 13 pan with cooking spray.
• 5 add the cream cheese, salt and pepper to tase, the minced onion and the cilantro.
• 6 soften the tortillas using oil, broth, or whatever method you prefer.
• 7 fill with the chicken-cheese mixture, roll up and place in 9 x 13 pan, seam side down.
• 8 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.
• 9 top with shredded cheese.
• 10 bake at 400 degrees for 20 minutes, or until it bubbles.