Creamy Enchiladas

Although Chicken is our favorite, I have made these enchiladas using every kind of protein possible - black beans, shredded pork, chicken, even ground buffalo (my son is allergic to beef) and it turns out yummy every time.  Serve these enchiladas with lettuce, chopped tomato, avocado, guacamole, and some salsa.  YUMMY!

 

Ingredients

• 2 cups cooked chicken (rotisserie chickens from Costco make this a super fast recipe)
• 1/2 white onion, diced
• 1 7 oz. can green chilis, chopped
• 1 8 oz. tub Tofutti brand soy cream cheese
• 2 10 oz cans enchilada sauce (we prefer green, but red works great too!)
• Flour tortillas

 Directions

1. Saute white onion in oil until translucent (but not brown)
2. Add chicken, green chilis, and cream cheese
3. Stir until cream cheese is melted
4. Oil baking dish (just a little to prevent sticking)
5. Roll mixture into tortillas and place seam-side down in 9X13 baking dish
6. Pour enchilada sauce over tortillas
7. Bake @ 350 for 30 minutes (or until heated through)