Creamy Chicken Enchiladas
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon vegetable oil
1/2 onion, finely chopped
2 cloves garlic, minced
1 can diced green chilies (4 ounces)
1 can red enchilada sauce (10 ounces)
2 cups shredded Monterey Jack cheese
8 eight-inch flour tortillas
1 package cream cheese, softened (8 ounces)
1/4 cup sour cream
Instructions:
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