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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cream Cheese Chicken Enchiladas Recipe

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This recipe for Cream Cheese Chicken Enchiladas is from Angela's Awesome Edibles , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 cooked chicken, deboned and cut in small bites
1 (4 oz) can green chilies
1 onion, chopped
1 stick butter
8 oz cream cheese
1 ½ pt whipping cream
18 flour tortillas
Monterrey Jack cheese, 12 oz

• Sauté onion in butter.
• Add chicken cream cheese, and chilies.
• Roll mixture into tortillas, one at a time, and place in greased pan.
• Top with cheese and whipping cream.
• Bake at 350° for 30-40 minutes. (Cover enchiladas for first 20 minutes of baking time. Then uncover for remaining
• Check dish after 30 minutes. Enchiladas should be slightly browned on top.
• To garnish, place grated cheddar cheese down the middle of the enchiladas before cooking.
Yields: one 9 x 13 pan and 8 x 8.




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