Monday, February 1, 2010

Enchiladas De Pollo

Original recipe from Paula Deen from the cookbook Paula Deen Celebrates
1 package boneless skinless chicken breasts
1 8 count package burrito size flour tortillas
1 8 oz pkg cream cheese, softened
1 can cream of chicken soup
1 4oz can diced green chilies, do not drain
1 10oz can enchilada sauce
1 cup Monterey Jack Cheese
1 cup Cheddar Cheese
2 tablespoons taco seasoning

Boil chicken breast with 1 tablespoon taco seasoning until done; shred.

Preheat oven to 250. Spray a 9 x 13 casserole dish with cooking spray.

Combine chicken, cream cheese, chilies, and remaining taco seasoning.

Pour a very small amount of the enchilada sauce in the bottom of the pan. Tilt the pan to coat the entire bottom of the dish.

Spoon about a 1/4 of a cup of the chicken mixture onto each tortilla. Roll tightly and place in dish. Place roll ups side by side in dish. Repeat until dish is full.

Pour remaining enchilada sauce over top of the enchiladas. Top with cheeses.

Cover with foil and back for 30 minutes. Remove foil and bake an additional 10 minutes.