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

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-inch baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

Bake at 350° for 45 minutes.

This is a Southern Living Recipe, but Miss Gail made this and it was divine.  She suggests adding salsa, corn or black beans to the filling.

 

One Response to “creamy chicken enchiladas”

  1. kimberly says:

    I’m going to try to veganize this – it sounds really yummy!

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