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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas is from Our Families' Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, softened
2 cups cooked, chopped chicken
8 (8-inch) flour tortillas
2 cups shredded Monterey Jack cheese
2 cups whipping cream
Directions:
Directions:
1. Preheat oven to 350. Spray 9×13 baking dish with Pam.

2. Add Rotel and cream cheese to a large skillet over medium heat and stir until very well combined and cheese is melted. Stir in chicken.

3. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese, and generously drizzle with whipping cream.

4. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Jacque's note -- I have just used milk plus melted butter in place of heavy cream. For 2C Heavy Cream, it would be 1-1/2 C. Milk and 2/3 C. melted butter.

 

 

 

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