Creamy Cheesy Chicken Enchiladas

I have always been kind of a tortilla snob-flour tortillas or nothing! Of course this had to change when I started cooking gluten free. I tried enchilada recipes with red sauce, white sauce and a sour cream sauce but I just never found anything that I loved with corn tortillas. I came across this recipe while looking at scrapbook stuff and decided to try it. It is now one of our family favorites!


Creamy Cheesy Chicken Enchiladas

shabbyprincess.com

3 C cooked, shredded chicken

1/2 C salsa or pico de gallo

1/2 onion, chopped

1 can diced green chiles

1 tbsp butter or olive oil

1 package cream cheese

1/2 bunch cilantro, chopped

1/2 C frozen corn

3 C shredded cheese, monterey jack is good

1 1/2 C heavy cream

about 20 corn tortillas

I like to get my tortillas ready first. Heat a small frying pan to medium low and spray with cooking spray. When pan is ready, put a corn tortilla in and warm on both sides. Set aside and continue until all tortillas are finished. Add a little more spray if needed, but usually once is enough. The goal is to warm these up, but not crisp them. If you do not do this, they will crack and fall apart when you try to roll them.

Now, using a large frying pan, heat your butter or olive oil over medium heat. Add the chopped onion and saute until soft. Add the green chiles and salsa and continue to saute until they start to caramalize a bit. Now add the cooked chicken then the cream cheese little by little until the whole package is incorporated. Add your cilantro, frozen corn and 1 cup cheese. Mix well. Taste and adjust seasonings to your liking

Lay out your tortilla and add as much filling as you would like, I use a heaping Tbsp. Roll your tortilla and place it in the pan seam side down. Continue untill all the tortillas are filled. These are best if they are done in a single layer, so use a large pan.

When finished, pour the heavy cream over the top of the enchiladas and cover with remaining cheese. Bake at 375 degrees until bubbling and golden brown-usually about 20 minutes. Serve topped with sour cream, guacamole and salsa.