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Creamy Chicken Enchiladas |
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Creamy Chicken Enchiladas |
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| Note: I only make half of this
recipe, but still use 8 tortillas. The 4-5 servings in the original full
size recipe must be really huge servings. I don't use the chiles, but for
half of a recipe I would probably still use the whole can of them. 1 tablespoon butter or margarine 1 medium onion, chopped 1 (4.5 oz) can chopped green chiles, drained 1 (8 oz) pkg cream cheese, cut up and softened 3 1/2 cups chopped cooked chicken breast 8 (8-inch) flour tortillas 2 (8-oz) packages Montery Jack cheese, shredded (I actually use cheddar) 2 cups whipping cream Preheat oven to 350 degrees. 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. 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 baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream. Bake for 45 minutes. 4-5 servings. |
