Kelli's Famous Chicken Enchiladas

I take zero credit for this recipe I just love to make it! Not only is it a great (and often requested!) weeknight meal, but I’ve made these enchiladas for more dinner parties than I can count.  Serve them up with some refried beans, sour cream, black olives, hot sauce, avocados….or just leave them alone!  I truly am yet to meet someone who doesn’t LOVE these enchiladas!  They’re kinda magic.  Thank you Kelli Power!!!

1 rotisserie chicken, shredded

1 packet Lawry’s taco seasoning

1 small can diced green chiles

½ red onion

¼ cup chopped cilantro

16 small corn tortillas

1 rectangular brick of Philadelphia cream cheese

2 large cans Las Palmas green chile enchilada sauce

6-8 cups shredded Mexican cheese

Preheat oven to 350 degrees.  

In a large bowl, combine the chicken, seasoning, green chiles, onion and cilantro.  Heat a large frying pan with some canola oil and add the chicken mixture to that.  Let that remain on a low simmer while you assemble the enchiladas.

In a small frying pan, add a little bit of canola oil and fill the rest of the pan halfway with some enchilada sauce.  Keep this pan on a low simmer.  

One by one, add a tortilla to the sauce pan and flip it, so both sides are warm and pliable.  Take tortilla out of pan and place in your rectangular pyrex pan.  Add a dollop of cream cheese, sprinkle some shredded Mexican cheese on top of that, and then a large spoonful of the chicken mixture on top of that.  Roll it up like an enchilada!  And repeat until all tortillas are gone.  You will probably need 2 pans, with 8 enchiladas in each.

Pour the rest of the enchilada sauce over the enchiladas and then top with the remaining cheese.  Bake at 350 degrees for 35-45 minutes, or until the enchiladas look golden.

*These are great frozen!  Cover with foil instead of baking right away and store in freezer.  The frozen enchiladas will need 45 minutes in the oven.