Ingredients
3 Cups cooked chicken, chopped or diced
2 medium onions, sliced
2 tbl. olive oil
2 7 oz. cans mild green chiles, diced
8 oz. (low-fat) cream cheese
salt and pepper, to taste
12 flour enchiladas, fajita size
1 cup skim evaporated milk or 1 cup of heavy cream
1/2 to 1 lb monterey jack cheese, grated
Preparation
Heat oil in non-stick frying pan. Add sliced onions, saute til golden. Add chopped green chiles, salt and pepper to taste. Add chicken. Heat together for about 3 minutes. Reduce heat to very low. Add cream cheese in small pieces. Stir to melt. Heat flour tortillas in separate non-stick pan til pliable. Fill each tortilla with about 1/3 cup mixture. Place in greased baking pan. Pour 1 cup evaporated milk over enchiladas. Sprinkle with grated cheese. Bake in a preheated 375 degree oven for 20 minutes, or until hot and bubbly. Serve.
