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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cheesy Chicken Enchildadas Recipe

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This recipe for Cheesy Chicken Enchildadas is from Medlin In The Kitchen, 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:  
3-4 small chicken breasts
1 teaspoon salt
2 tablespoons olive oil
1 onion, chopped
1 8-oz package cream cheese
1 1-ox package taco seasoning
1 4.5-oz can of green chilies
6 10-inch flour tortillas
1 2-oz bag of shredded mexican cheese mix
2 cups whipping cream
Directions:
Directions:
Poach the Chicken:
Place the chicken in a large pot with water. Add salt. Bring to a boil, then reduce heat to a simmer. Allow chicken to cook for 10-15 minutes, until cooked through. Remove chicken and set aside.

Make the Filling:
Saute onion in olive oil until tender. Add cream cheese, taco seasoning and green chilies (with liquid) to onions. Reduce heat to low and and stir until all ingredients are combined and cream cheese is melted.

Remove skin and bones from chicken (if applicable). Shred chicken and add to cream cheese mixture. Stir until thoroughly combined.

Assemble Enchiladas:
Spray a 13X9 baking dish with cooking spray. Fill tortillas evenly with chicken mixture and roll into enchiladas. Place enchiladas into prepared baking dish, seam side down.

Sprinkle shredded cheese over the enchiladas and pour whipping cream over the cheese. Cover dish with aluminum foil and bake for 30 minutes at 350º. Remove aluminum foil and continue cooking for 10-15 minutes, or until cheese starts to turn brown.
Number Of Servings:
Number Of Servings:
3

 

 

 

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