"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken – Chicken Enchilada Recipe

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This recipe for Chicken – Chicken Enchilada, by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Juliana Hart
Added: Monday, January 24, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup unsalted butter (1/2 stick)
1 onion, sliced
1 lb. boneless, skinless chicken breasts, cut into 1/2” pieces
1 (4 oz.) can diced Ortega® green chilies, drained
4 oz. cream cheese
1/2 tsp. salt
1/3 cup vegetable oil
10 Fajita-size flour tortillas
1/3 cup half and half
1 cup Monterey Jack cheese, shredded

Directions:
Directions:
Heat oven to 350⁰. Coat a 9 x 13 inch baking dish with nonstick cooking spray. Melt butter in large nonstick skillet over medium heat. Add onion; cook, stirring for 5 minutes. Add chicken, cook 5 more minutes. Turn off heat; stir in chilies, cream cheese and salt. Heat oil in a small skillet over medium-high heat. Add a tortilla and cook for a few seconds until tortilla becomes limp. Remove to a paper towel-lined tray. Repeat with all the tortillas. Spoon 1/3 cup filling down the center of each tortilla. Roll and set, seam side down, in prepared baking dish. Drizzle evenly with half and half and shredded cheese. Bake, uncovered at 350⁰ for 23 minutes or until top is golden. Cool slightly before serving. Makes 10 enchiladas.

 

 

 

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