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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Mom's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rene' Cheney
Added: Tuesday, April 22, 2008


3 c. cooked diced chicken
˝ c. chopped onions
˝ stick butter
4oz can mild green chilies
8 oz cream cheese
1 lb Monterey jack cheese
1 pt whipping cream
8- 10 flour tortillas about a 10 inch size
4 oz black olives

Sauté onions in ˝ stick butter add chilies and cream cheese.
Stir until cream cheese melts, stir in chicken. Spoon chicken mixture in a line down the middle of tortilla. Fill and roll tortillas. Place in a 9x13 dish real close together after you roll them. You might have to trim a little off the ends so they fit (don’t fold ends). Try not to over stuff them or you might not even have enough filling for 8 enchiladas…if you use a little less you might be able to make 10. After you are done rolling and enchiladas are all lined up sprinkle the cheese all over the top, pour whip cream all over and sprinkle with sliced black olives.
Bake at 350 for about 30 minutes. If you make ahead and pull it from the refrigerator you might need to bake it around 45 minutes.




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