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Creamy Chicken Enchiladas Recipe

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

Gary/Lynn Weinberger
Added: Thursday, September 6, 2007


4 skinless, boneless chicken breast halves
1 T. butter
2 T. chopped onion
2 T. chopped green chilies
3 oz. cream cheese, diced
1 c. whipping cream
10 corn tortillas
1 c. grated Cheddar cheese
1 c. grated Monterey Jack cheese with jalapeño peppers
1 c. salsa

Preheat oven to 350º
Cook chicken (poach or grill) until done and cube. In a sauce
pan, melt butter. Add onion and saute until translucent. Add
green chilies and cream cheese, and stir constantly until
Remove from heat and stir in chicken.

Soften tortillas according to package directions. Place 3 T.
chicken in center of tortilla. Top evenly with cheeses and
salsa. Roll up tortillas and place same side down in a greased
2 quart casserole dish. Pour whipping cream over
enchiladas. Top with any remaining cheese (and optional
jalapeños). Bake for 25 minutes or until hot and bubbly.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
A personal favorite of our family




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