"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas, by , is from Marquis Family and Friends 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!

Contributor:  
Contributor:  
Kathy Ransbury

Category:
Category:

Ingredients:  
Ingredients:  
2 c shredded chicken
2 8 oz packages cream cheese, diced
4 T butter
2 onions, sliced thin
4 T diced chilies (4 oz can)
Vegetable oil to fry tortillas
12 medium sized flour tortillas
2/3 c whipping cream
2 c grated Monterey cheese
Salt & pepper
Green onions, diced, for garnish

Directions:
Directions:
Preheat oven to 375, grease 9 x 13 pan.

Melt butter in large skillet over low heat and add onions, cooking till tender.

Remove from heat and add cream cheese, chilies and chicken. Add salt & pepper and mix thoroughly.

Heat 1/4 oil in skillet. Carefully dip tortilla in and wait till it bubbles (this happens quickly), flip over and let it bubble on the other side. Remove to a paper towel and blot. Cook the rest of the tortillas and set aside to drain the oil and cool for handling.

Spoon about 2 tablespoons of the chicken mixture into the tortilla. Spread it down the center and roll the tortilla up and set seam down in the pan. Continue until all are done.

Pour whipping cream on top and sprinkle with shredded cheese.

Bake uncovered about 20 minutes. Garnish with green onions.

Serve with fresh salsa, yum.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
A bit time consuming but one of my favorite Mexican dishes. Can be made ahead but make sure the pan can go from refrigerator to oven.

 

 

 

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