Creamy Chicken Enchiladas casserole
1 onion chopped
2 lbs. cooked, shredded chicken (I used 1 pkg boneless chicken tenderloin & 1 can chunk chicken)
1 small can jalapenos chopped
1 large can diced green chiles
1 1/2 pks cream cheese
10 large flour tortillas
1 c. half & half
8 oz. shredded Mexican blend cheese
1 can black beans
1 can corn
InstructionsPoach chicken in 1 inch of water with garlic powder and seasoned salt for bout 5 mins.
Shred chicken with 2 forks in broth. Don't drain. This will become part of the sauce.
Add onions, chiles, jalapenos, corn, black beans and cream cheese. Cover with lid on low heat until mixable.
Get 9 x 13 glass pan and spray well.
Begin layering with 2 flour tortillas and spread with chicken mixture and sprinkle with 1/4 cup cheese.
Continue to layer until tortillas last on top. Pour 1/2 and 1/2 milk over top layer and add remaining cheese.
Bake covered 35 mins , then uncovered for 15 more.
Rest for 15 mins b4 serving.