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Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas is from The Liberty Baptist Church & Academy Friends and Family Cookbook, 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:  
2 tbsp. butter
1 medium yellow onion, chopped
1 tbsp. minced garlic
2 (4 oz.) cans chilies, drained
salt and pepper to taste
4 c. cooked, shredded chicken
1 (8 oz. pkg.) cream cheese, softened
10 large flour tortillas
2 c. shredded Pepper Jack cheese
1 large can green enchilada sauce
Directions:
Directions:
Preheat oven to 350º. Spray a 9x13 inch pan with non-stick cooking spray. To make chicken filling, melt the butter in a large skillet. Add the chilies, onion, and garlic. Saute until tender, about 4 minutes. Add salt and pepper and sauté 1 minute longer. Stir in chicken and cream cheese; cook until all of the cheese has melted. Remove from heat. Fill each tortilla with chicken mixture; add 1 tablespoon Pepper Jack cheese and roll up. Place seam side down in the pan. Enchiladas can be made to this point one day in advance and chilled, covered, in the refrigerator. Cover enchiladas with green enchilada sauce. Cover with foil and bake for 30 minutes.

 

 

 

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