Wednesday, December 29, 2004
creamy chicken enchiladas
Creamy Chicken Enchiladas
Robin Mason
1 T. butter or margarine
1 med. Onion, chopped
1 (4.5-oz.) can chopped green chilis, drained
1 (8-oz.) pkg. cream cheese, cut up, softened
3 ½ cups chopped cooked chicken breast
8 (8-oz.) flour tortillas
2 (8-oz.) pkgs. Monterey Jack cheese, shredded
2 cups whipping cream
Melt butter in large skillet over medium heat; add onion and sauté for 5 minutes. Add green chilis, sauté for 1 minute. Stir in cream cheese and chicken, stirring constantly until cream cheese melts.
Spoon 2-3 T. chicken mixture down center of each tortilla. Roll up 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.
Robin Mason
1 T. butter or margarine
1 med. Onion, chopped
1 (4.5-oz.) can chopped green chilis, drained
1 (8-oz.) pkg. cream cheese, cut up, softened
3 ½ cups chopped cooked chicken breast
8 (8-oz.) flour tortillas
2 (8-oz.) pkgs. Monterey Jack cheese, shredded
2 cups whipping cream
Melt butter in large skillet over medium heat; add onion and sauté for 5 minutes. Add green chilis, sauté for 1 minute. Stir in cream cheese and chicken, stirring constantly until cream cheese melts.
Spoon 2-3 T. chicken mixture down center of each tortilla. Roll up 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.
# posted by Chelsea @ 2:14 PM 
