Creamy Chicken Enchiladas

Stir together ¼ cup diced tomato and green chiles, chicken, cream cheese, and green onions. Stir together remaining diced tomato and green chiles and sour cream and set aside.

Microwave tortillas on high 15-20 seconds or until warm.

Arrange chicken mixture evenly down center of tortillas; roll up, and place, seam side down, in a lightly greased 13 x 9 pan.

Bake, uncovered, at 350 for 30 minutes. Pour sour cream mixture over enchiladas; top with cheese. Bake 10 more minutes. Let stand 15 minutes.

NOTE: Found this in April 2001 Southern Living. You can make it as spicy as you like, depending on which can of Rotel Tomatoes and Green Chiles you buy. The hot is WAY too hot for Michael, so I just bought the original.

Recipe said to use eight 12" tortillas. However, I used three 10" ones and used all the chicken mixture. I had grilled two very large chicken breasts and cut them up and got two cups easily. AT any rate, after baking, I cut them in half. They are very rich and one half is plenty for a meal.

I served them with yellow rice, black beans, and a salad and Michael said it would have been way too rich without the black beans and rice. I used one can of black beans. I put one tablespoon olive oil in a boiler and one large clove of minced garlic and stirred it around a few seconds. Then I added some chopped onion and green pepper (probably ¼ cup each) and sprinkled on some oregano and stirred it around til it was cooked. I poured in the black beans, undrained, put it on low, and simmered it around half an hour with the lid on and stirring occasionally.