1 (8-oz) pkg. cream cheese-softened to room temperature
2 cups chopped cooked chicken
1 (4-oz) can diced green chiles
¼ c. chopped onion
½ tsp. salt
½ tsp. pepper
3 cups shredded Christian Cheddar cheese
10 (6-inch) corn tortillas
1 (14.5 oz) can petite diced tomatoes with mild green chiles
1 (19-oz) can enchilada sauce
1/3 cup whipping cream
1 (8 oz) container sour cream
Stir together first 6 ingredients plus 1 cup cheese in a large bowl until blended.
Wrap tortillas either in dampened paper towel or plastic wrap and heat in microwave according to package directions.
Spoon about 1/3 cup chicken mixture down center of each warm tortilla; roll up. Place in slightly greased 9 x 13 baking dish.
Cook diced tomatoes, enchilada sauce, and whipping cream in a 2-qt. saucepan over medium heat, 10 minutes, stirring constantly. Pour tomato mixture evenly over tortillas.
Top with sour cream, top with remaining cheese.
Bake at 350 degrees for 25-30 minutes.
Enjoy!
1 can whole kernel corn (drained)
1 can cream style corn
1 box Jiffy corn muffin mix
1 can Rotel (tomatoes and chilis)
1 stick melted butter
1 egg
1 tsp. sugar
2 c. shredded Christian Cheddar cheese
Mix all ingredients and cook at 350 degrees for 45-55 minutes in a lightly greased glass dish.
Enjoy!
