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Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  

Added: Wednesday, February 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon butter
1 medium onion, chopped
1 can (4 ounces) green chilies, drained
8 ounce cream cheese, softened and chopped
3 cups cooked chicken
10 (8 inch) flour tortillas
1 cups Monterey Jack cheese, shredded
2 cups salsa, picante or enchilada sauce

Directions:
Directions:
Melt butter in a large skillet over medium heat. Add onion and saute 5 minutes. Add green chilies and saute 1 minute. Stir in cream cheese and chicken. Cook until cream cheese melts, stirring constantly.
Spread cup salsa in bottom of 9 x 13 baking dish. Spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dish.
Spread remain salsa over enchiladas and sprinkle with Monterey Jack cheese. Bake at 350 degrees for 45 minutes. Make 10
(You can save time by using the meat from a deli rotisserie chicken in this recipe. Also you can stretch the filling further by adding ingredients such as lettuce or cooked beans and corn.

Personal Notes:
Personal Notes:
I got enchiladas recipes from Jan Isch and cousin Linda. Don't know which is which.

 

 

 

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