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Super Simple Chicken Enchildas Recipe

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This recipe for Super Simple Chicken Enchildas, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Rempel
Added: Wednesday, May 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. butter
4 chicken breasts cut into small cubes
l large onion
8-oz pkg. cream cheese
Salt and pepper to taste
Small can green chilies
8-12 flour tortillas (number depending on how full you like your enchiladas)
1 jar of favorite salsa
8 oz. monterey jack cheese

Directions:
Directions:
Melt butter in pan. Immediately add chicken and onions and sauté over medium heat. Add salt and pepper to taste. When the chicken is lightly browned, turn heat down slightly and add cream cheese and chilies. Take chicken filling off the heat. Place a couple of big spoonfuls of filling into each tortilla. Roll up and place seam side down into 9 x 13 baking dish. Spoon salsa over the rolled-up tortillas, taking care to make sure each enchilada has some salsa, but not too much! Sprinkle the cheese over the salsa. Bake in a 375 degree oven for 10-15 minutes. These enchiladas are not meant to be saucy. Instead, they’re more likely to be crispy on the edges—a yummy take on enchiladas!

 

 

 

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