I don’t have a creative twist on this classic meal. Like many families, these enchiladas are a staple for us because they’re just tasty. And they’re even better with uncooked tortillas, if you ask us.

{ CLASSIC CHICKEN ENCHILADAS }

3 chicken breasts

1 small onion, chopped

¼ c. butter

1 small can diced green chilies

8 oz. cream cheese

¾ c. milk

pkg. shredded cheese (mozzarella or mixture)

1 can cream of chicken soup

1 bunch green onions, chopped

10 flour tortillas (uncooked are best)

……….

Boil chicken until cooked. Shred into small pieces. Saute onion in butter. Add green chiles. Melt cream cheese in mixture and add chicken. In a separate bowl, whisk together cream of chicken & milk and pour this into the bottom of a 9″ x 13″ pan. Spoon some mixture onto each tortilla, roll up and line in pan. Sprinkle cheese on top. Bake for 20 min. at 350 degrees (lightly covered) and an additional 5-10 minutes (uncovered). Garnish with any or all of the above: salsa, lettuce, tomato, etc.