"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream Cheese Chicken Enchiladas Recipe

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This recipe for Cream Cheese Chicken Enchiladas, by , is from Berndt Family Recipes, 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:  
Grandma Carol

Category:
Category:

Ingredients:  
Ingredients:  
8 chicken breasts
1/2 cup butter
2 tsp. chicken bouillon
1 pkg. flour tortillas
2 - 8 oz. cream cheese
1 lb. monterey jack cheese
1 medium onion, finely diced
2 Tbsp. cornstarch
1 can diced green chiles

Directions:
Directions:
Saute chicken in 1/2 cup of butter; after browned, add 2 cups of water and chicken bouillon. Add salt to taste. Simmer 15 minutes. Remove chicken, set aside.

Add green chiles to broth mixture. Thicken with cornstarch. Cook a little. Set sauce aside. Shred chicken, set aside.
Grease two 9 x 13 pans.

In a bowl combine cream cheese, 1/2 of shredded monterey jack cheese and diced onions; add chicken and blend well. Warm or brown tortillas. Take a handful of mixture and form into like a sausage. Place six enchiladas in each pan. Pour sauce over enchiiladas. Sprinkle remaining cheese over top.

Bake 375 for 25 minutes.

Number Of Servings:
Number Of Servings:
10

 

 

 

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