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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cream Cheese Chicken Enchiladas Recipe

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This recipe for Cream Cheese Chicken Enchiladas 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!
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 375º for 25 minutes.
Number Of Servings:
Number Of Servings:
10

 

 

 

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