"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Creamy Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Tiffanie Williams
Added: Sunday, April 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon butter
1 medium onion, chopped
1 (4.5 oz.) can chopped green chiles, drained
1 (8oz.) package cream cheese, cut up and softened
31/2 cups chopped cooked chicken breast ( I use rotissarie chicken from Walmart)
8 (8in.) flour tortillas
2 (8oz.) packages Montery Jack cheese, shredded
2 cups whipping cream

Directions:
Directions:
Melt butter in a lare 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 Montery Jack cheese and drizzle with whipping cream. Bake 350 for 45 minutes.

Personal Notes:
Personal Notes:
I could eat this at least twice a week!! It is very easy to make. The whipping cream added at the end really makes the dish creamy. It is very rich; I suggest serving it with just a salad with lots of tomatoes. Try this one tonight!!!!!

 

 

 

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