Easy Weeknight Enchiladas

This recipe is one my husband always raves about when I make it. It is a very easy dish to put together and the flavors are so good together. I use reduced fat cream cheese and reduced fat shredded cheese. You can make it  easier if you use  rotisserie chicken. I always serve with a side of sour cream mixed with a bit of cilantro. Perfect with a salad and cumin black beans.


Easy Weeknight Enchiladas

3 1/2 cups cooked, shredded chicken breast
8oz cream cheese, softened
1 can Rotel tomatoes ( i use mild)
1  3oz can diced green chilies
1  tsp taco seasoning ( I use a bit more, to taste)
1 onion, diced
1 cup shredded cheddar cheese ( or cheese of your choice.my kids love colby jack)
8 10in flour tortillas


Preheat oven to 350 degrees.

In a large bowl, combine cream cheese, tomatoes, chiles, taco seasoning,  and onion. Mix well and distribute the chicken mixture evenly onto 8 tortillas. Roll up each tortilla and put seam side down into a casserole pan. Top with 1 cup shredded cheese. Bake for 20-25 minutes, or until heated through and the cheese has melted. Top with sour cream, cilantro and tomatoes.