"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Creamy Chicken Enchiladas Recipe

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

Phyllis Perry Colbert
Added: Saturday, July 5, 2008


2 tbsp butter
1 onion thinly sliced
1 c shredded cooked chicken
2 tbsp diced canned green chiles or more to taste
3 oz cream cheese
Oil for frying
4 flour tortillas
1/3 c heavy cream
1 c grated Monterey Jack cheese

Garnish: Chopped green onion, sliced black olives, lime wedges

Preheat oven to 375

Heat the butter in a skillet and add the onion. Cook the onion over very low heat, stirring it occasionally for 20 minutes or until it is limp but not brown. Remove the pan from the heat and add the shredded chicken, chiles and diced cream cheese. Mix them lightly with a fork to blend and add salt to taste.

In another small skillet heat about 1/4 inch of oil, fry the tortillas on at a time for a few seconds until they blister and become limp. Don't let them crisp. Remove the cooked tortillas with tongs and drain them on paper towels.

Spoon 1/4 of the filling down the center of each tortilla and roll them. Place them seam side down in a greased baking dish and moisten the tops with cream. Sprinkle on the grated cheese and bake them, uncovered for 20 minutes. Garnish and serve.

Number Of Servings:
Number Of Servings:




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