Tex-Mex 'Chiladas - cooking recipe

Ingredients

1 (8 oz.) pkg. cream cheese
1 medium onion, finely chopped
1 (4 oz.) can chopped green chilies
1/4 c. Parmesan cheese
1/4 c. chicken broth
2 c. coarsely chopped cooked chicken
1 can green chilies and tomatoes
1/2 pt. whipping cream
1 egg
12 corn tortillas
8 oz. Monterey Jack cheese, grated

Preparation

Preheat oven to 350\u00b0.
Mix cream cheese with the onion, chilies, Parmesan cheese and broth.
Stir in chicken and set aside. Pour chilies and tomatoes and cream in a blender container.
Add egg; cover and blend well.
Pour some of the cream mixture into a pie plate to use as a dipping sauce for the tortillas.
Dip four tortillas in sauce and place in the bottom of a 9 x 14-inch glass baking dish.
Some tortillas may be halved to fit well.
Top with 1/2 of the chicken mixture.
Layer 4 more dipped tortillas over the chicken.
Top with remaining chicken.
Top with remaining dipped tortillas.
Pour remaining cream sauce over the entire casserole. Cover with grated Jack cheese.
Bake 30 to 35 minutes, or until set.
Let stand 10 minutes before cutting into generous squares. Top with shredded lettuce and salsa, if desired.
Serves 6 to 8.