Creamy Chicken Enchiladas

Andrea is here visiting for the holidays and we were looking for a way to use the left over turkey from Christmas dinner. This is a recipe from Christin. It was easy to prepare without using a lot of ingredients and we loved the creamy texture without the use of Cream of Chicken soup. It might seem odd when you pour the thin cream mixture over top of the enchiladas but it all absorbs and thickens after they are baked and cooled slightly. The enchiladas were mild and delicious, everyone ate them up and it was a great way to use the left over turkey. (Dark meat wouldn't work well in this recipe though so if you are using left over turkey be sure to use only white meat.)

3 C. Cooked and shredded chicken or turkey

2 T. Olive Oil

1 Onion, chopped

1 can Chopped Green Chilies

1 C. Sour Cream

3 C. Shredded Cheddar Cheese, divided

Salt and Pepper to taste

12 Corn Tortillas

1 Qt. Half and Half

4 tsp. Chicken Boullion (or 4 cubes)

Preheat oven to 350 degrees. In a frying pan, heat half and half with chicken boullion until boullion is completely dissolved. Set aside to cool. Saute onion in olive oil until tender then add green chilies, salt, pepper, and meat. Heat until warmed through then transfer to a large bowl. Stir in sour cream and 2 cups of cheese. Set aside. Pat each of the tortillas with a little bit of water and put them in a resealable bag. Heat for 1 minute in the microwave to soften tortillas. Spray a 9x13 pan with cooking spray and then pour a small amount of the half and half mixture into the pan to coat the bottom. Dip each tortilla in the half and half mixture and then put it on a plate. Place a heaping spoonful or two in the tortilla and roll up. Place enchilada in the pan and continue until you've used all 12 tortillas. Pour half and half mixture over top of enchiladas. It will look like way too much liquid but don't worry! Sprinkle the remaining cheese over top of enchiladas and bake for 30 mintues or until browned. Remove from oven and allow to cool for at least 10 mintues before serving to allow the liquid to absorb into tortillas.