Friday, February 7, 2014

Creamy Chicken Enchiladas


  • 1 tablespoon butter or margarine 
  • 1 medium onion, chopped 
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 1 (8-ounce) package cream cheese, cut up and softened 
  • 3 1/2 cups chopped cooked chicken breast 
  • 8 (8-inch) flour tortillas 
  • 2 (8-ounce) packages Monterey Jack cheese, shredded
  • 2 cups whipping cream


  1. Melt butter in a large skillet over medium heat; add onion, and saute 5 minutes. Add green chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.
  2. Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.
  3. Bake at 350° for 45 minutes.



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