Thursday, February 5, 2009

Creamy Chicken Enchiladas

We made this for dinner last night and it was fabulous!

Creamy Chicken Enchiladas


1 tbsp butter
1 med onion chopped
1 4-oz can chopped green chiles, drained
1 8-oz package cream cheese, softened and cut up (may use light if desired)
3-1/2 cups cooked chicken, chopped or shredded (about 1lb pre-cooked wt) - or buy roasted chicken
16 oz shredded Monterey Jack cheese
1-1/2 to 2 cups whipping cream (may use half-and-half if desired)
10 10-inch flour tortillas


Preheat oven to 350 degrees
Melt butter in skillet and saute onions for 5 minutes
Add chiles, saute for 1 minute
Stir in cream cheese and chicken, stirring constantly until cheese melts
Spoon 2-3 tbsp chicken n center of each tortilla, roll and place seam side down into lightly greased baking dish
Sprinkle cheese on top and drizzle with cream
Bake for 45 minutes (may cover with foil until final 10-15 min. to keep cheese soft)


Katie Lake said...

i just starred your recipe in google reader. it sounds delicious!

Kelley and Rhett said...

yum! I can't wait to try this! I just happened across your blog! it's super cute and I hope you have a fabulous day!