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Creamy Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Cathy Copeland
Added: Monday, January 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion
2 Tbsp. butter
1 1/2 c. shredded cooked chicken
1 c. salsa
3 oz. cream cheese
1 tsp. cumin
1 1/2 c. shredded monterey jack or cheddar cheese
veg. oil
8 corn tortillas

Directions:
Directions:
Cook onion in butter until tender but not brown. Stir in chicken, 1/4 c. of salsa, cream cheese and cumin. Heat through. Remove from heat. Stir in 1/2 c. of cheese. Heat about 1/2 inch oil in small skillet until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds each. Drain on paper towels. Spoon 1/3 c. chicken mix down center of each tortilla, roll and place seam side down in baking dish. Spoon remaining salsa over enchiladas. Cover with remaining cheese. Bake at 350 for 15 minutes.

Personal Notes:
Personal Notes:
I go heavier on the salsa and cheese on top. I also have sprayed PAM on the frying pan and just warmed the tortillas instead of frying them to cut down on the fat.

 

 

 

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