White Chicken Enchiladas

This is one of our favorite dinners! My friend Danielle made these for me when we came home from the hospital with Jack last year. They are great to make in advance!

Ingredients:
4 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup green salsa (canned in the spanish section)
3-4 boneless, skinless chicken breasts
Lawrys Mexican Chili marinade
chicken broth
2 cups shredded Mexican-style cheese blend
1 1/2 cups white cheese sauce or queso dip
6 (8 inch) flour tortillas
Pasta Sides spanish rice packet & a can of black beans

Directions:
1. Preheat oven to 375. Lightly spray baking dish with cooking spray. Marinate chicken breasts in Lawrys marinade for at least 30 minutes.

2 In a deep pan, bring chicken broth and some water to a boil (enough to cover chicken). Take chicken breasts out of marinated bag and boil for around 10 minutes or until cooked. Shred
chicken instead of cubing with 2 forks.

3. Cook Pasta Sides spanish rice according to directions. Open a can
of black beans & drain.

2. Stir together the softened cream cheese, sour cream and green salsa
until blended in a bowl. Fold in chicken and 1 cup of shredded cheese. (*** Put
prepared rice and black beans on the bottom of the pan). Spread a
small amount of the white cheese sauce onto the bottom of the baking
dish (I did this and mixed it a little with the rice and beans).
Evenly divide the filling among the tortillas and roll into firm
cylinders. Place into prepared baking dish and cover with remaining
white sauce (before cooking, if making ahead, wait to pour the sauce
over).

3. Bake in preheated oven until golden and bubbly, about 30 minutes.
(**Sprinkle additional cheese on top and bake an additional 5
minutes). Let cool for a few minutes before serving.

Serve with guac, chips, red salsa, sour cream, shredded lettuce &
chopped tomatoes.

Recipe courtesy of Danielle Shannon.