Cream Cheese Chicken Enchiladas

     This afternoon I really wanted cream cheese enchiladas from Taco Inn.  I thought about it, and decided that I'd try my hand at making them instead.  So, i googled "cream cheese chicken enchiladas recipe" and found one that sounded simple enough (where some recipes had me making sauce from scratch, and I didn't think I was ready for that yet).  I tweaked it very very slightly, and tried it out. This is the link to the original recipe.  I will post my recipe below.  It took me about 45 minutes all together to prepare, and is also the first recipe I've tried where I haven't used some sort of "convenience food" (like the frozen meals or the homestyle mac & cheese).  Where the recipe calls for shredded cheese, I used a 4-cheese mexican blend from Kraft that I think tasted really good with it, and I subbed 1/3 fat cream cheese.

    

      I was a little anxious to see how they turned out, being the first time I'd made something like this.  We literally just finished dinner as I am typing this, and I have been getting compliments on how good they are from everyone around.  I personally loved them as well.  Not exactly the same as Taco Inn's, but to tell you the truth, I may like mine better.  They're the perfect amount of creamy and spicy.  And they weren't all that hard to make after all.

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Cream Cheese Chicken Enchiladas

• 2 10oz cans of chicken breast, drained
• 1 tbsp fresh minced garlic
• 1/2 small onion, finely chopped
• 2 8-oz. packages cream cheese
• Tortilla shells (taco size)
• 1 1/2 cans enchilada sauce
• Shredded cheese

Preheat the oven to 350 degrees

In a medium-sized bowl, combine the chicken, garlic, onion, and cream cheese.  Fill the tortilla shells with the cream cheese mixture and place in a baking dish.  Top with enchilada sauce and shredded cheese.

Bake for 25 minutes, or until cheese is melted and bubbly.