Chicken and Cheese Enchiladas
I put this recipe together one weekend in 2005 when I was craving something Mexican and it was an instant family favorite. We eat this with sour cream, Taco Bell taco sauce and salsa on the side.
Ingredients
2 (8 oz.) pkg. cream cheese, softened
3 tablespoons minced onion flakes
2 bottles of Taco Bell taco sauce
1 cup plus 2 cups shredded sharp cheddar cheese
10 burrito-sized flour tortillas
Preheat oven to 350º and grease 9×13-inch baking dish.
Mix together chicken, cream cheese, onion flakes, ½ bottle of Taco Bell sauce, and 1 cup shredded cheddar cheese in a large mixing bowl.
Spread 1/10th of chicken mixture onto half of flour tortilla, roll it up and place into baking dish. Repeat this for rest of tortillas. You will have to smush them together to get them to all fit into the pan. They will fit, trust me!
Spread ½ to ¾ of a bottle of Taco Bell sauce over the top of the enchiladas, making sure that all of the tortillas are covered. Dump on cheddar cheese, cover with tin foil and bake until cheese is almost melted, about 20-30 minutes. Turn oven up to 425º, remove tin foil, and bake for 3-5 minutes until cheese is bubbly and fully melted.
Remove from oven, let cool for about 10 minutes, and then serve.