Cream Cheese in my Mexican Food? Sure!

Lisa's White Chicken Enchiladas

Ingredients:

•  2 c. cooked and shredded chicken (a roasted chicken from the deli works well)
• 1 celery stalk, chopped
• 1/2 onion, chopped
• 1 T. butter
• 8 oz. cream cheese
• 8-10 tortillas
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can chopped green chiles
• 1/2 can of milk (one of the soup cans)
• 1/2 cup shredded cheddar

Directions:

1.  Pre-heat oven to 350 degrees.
2. Saute celery and onion in butter. Remove from heat. Stir in cream cheese, chicken, and 1/2 of the cheddar cheese.
3. In a bowl, mix together soup, chiles, and milk. 
4. Pour 1/3 of sauce into bottom of a greased 9x13 pan. Spread chicken filling down center of tortillas and roll up. Place seam-side down in pan. 
5. Pour rest of sauce on top, sprinkle with more cheese, cover and bake for 30 mins.