"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas, by , is from FAMILY FAVORITES 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chealyn & Daniel Long
Added: Thursday, May 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 T. Margarine or Butter
1 Onion, finely chopped
3 Green Onions, chopped (tops too)
1 tsp. Garlic Powder (or however much you'd like)
1 tsp. Seasoned Salt (or however much you'd like)
1 (7 oz.) can Green Chilis
2 (8 oz.) packages Cream Cheese, softened
3 c. diced Chicken (or turkey), cooked
8 8" Flour Tortillas
2 (8 oz.) cartons Whipping Cream
1 (16 oz.) package Monterey Jack Cheese

Directions:
Directions:
Preheat oven to 350 degrees. In a large skillet, saute all onions in margarine. Add garlic powder, seasoned salt, and green chilis. Stir in cream cheese. Heat and stir until cheese is melted. Add diced chicken. Lay out the 8 tortillas and spoon 3 heaping tablespoons of the chicken mixture on each tortilla. Roll up tortillas and place them seam side down in a lightly greased casserole baking dish. Pour whipping cream over enchiladas. Bake uncovered for 35 minutes, sprinkling cheese on top with about 10 minutes left in baking time.

Number Of Servings:
Number Of Servings:
8

 

 

 

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