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Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas, by , is from RESET BON PLAT > From Our Kitchen to Yours , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Bunt, GAM, 21 years with BCD Travel, Nashville, TN

Category:
Category:

Ingredients:  
Ingredients:  
3 ˝ CUPS CHOPPED COOKED CHICKEN (ABOUT 3 LARGE BONELESS BREASTS)
1 - 8 OZ. PKG. CREAM CHEESE (CUT INTO SQUARES AND SOFTENED)
8 - 8” FLOUR TOTILLAS
2 - 8 OZ. MONTEREY JACK CHEESE SHREDDED
2 CUPS WHIPPING CREAM
1 T BUTTER
1 MEDIUM ONION CHOPPED
1 - 4.5 OZ. CAN CHOPPED GREEN CHILES DRAINED

Directions:
Directions:
Melt butter in large skillet over medium heat; add onions and sauté 5 minutes; add chiles and sauté an additional minute.
Stir in cream cheese and chicken, stirring constantly until cheese melts. Spoon 2-3 T. chicken mixture down center of each tortilla and roll up.
Place seam side down in lightly greased 9 x 13 baking dish. Sprinkle with Monterey Jack cheese and drizzle with whipping cream.
Bake 350 - 45 minutes.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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