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Creamy Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Martha Schulz
Added: Tuesday, February 8, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. butter, maybe a little more
1 large sweet white onion, chopped
1 (4 oz.) can diced mild green chiles, drained of excess liquid
8 oz. cream cheese, softened and cut into cubes
4 cups shredded cooked chicken
sea salt
10 fajita-size flour tortillas, about 7 in. diameter
8 oz. Monterey Jack, grated
8 oz. mild cheddar, grated
1 3/4 to 2 cups heavy whipping cream

Directions:
Directions:
In a skillet melt butter and saute onion for 5 to 7 minutes. Add green chiles, and saute for 1 minute. Stir in softened cream cheese and cook until it melts, stirring constantly. Add chicken and a teensy amount of sea salt and stir well to combine. Spoon about 3 Tbsp. of chicken mixture in the center of each tortilla. Roll up and place seam side down in a buttered 9 x 13 casserole. Two rows of 5 enchiladas each will fit perfectly. Cover enchiladas with the combined Jack and cheddar cheeses. Cover loosely until time to bake. Just before cooking drizzle the heavy cream over the casserole. Bake at 350 for 40 - 45 minutes....cheeses should be lightly browned. Let stand for a while before serving.

Personal Notes:
Personal Notes:
You can do all the prep work (chopping, shredding, grating) the day before but wait until a few hours before cooking to assemble the enchiladas. Grate blocks of cheese instead of purchasing pre-grated. Rotisserie chicken is such a convenience.

 

 

 

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