Tuesday, November 3, 2009

Creamy Chicken Enchilada

*** Originally found in the Annual Southern Living Cookbook 1997 but I might have adapted it a bit.

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
3.5 cups chopped cooked chicken
(8 inch) flour tortillas
2 (8 oz) pkg. Monterey Jack cheese, shredded
2 cups whipping cream

Melt butter in a large skillet. Add onion; saute 5 minutes. Add chiles; saute 1 minutes. Stir in cream cheese and chicken; cook, stirring constantly, until cheese melts. Spoon 2-3 Tablespoons of mixture down center of each tortilla. Roll up tortillas; place seam side down in a lightly greased 13x9 baking dish. Sprinkle with Monterey Jack cheese; drizzle with whipping cream.

Bake at 350 for 45 minutes.

Servings: 4-5.

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