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Chicken Enchiladas in Cream Cheese Recipe

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This recipe for Chicken Enchiladas in Cream Cheese, by , is from Rees 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:  
Jennifer Day

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. boneless, skinless chicken breasts
1/2 c. water
2 cloves garlic, sliced thin
1 c. onion, finely chopped
3 T. butter
1 clove garlic, minced
2 (3 1/2-oz.) cans diced green chilies
1 T. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. pepper
1/4 c. flour
1 c. chicken broth
1 c. heavy cream
2 c. shredded Monterey Jack cheese
12-16 corn tortillas
6 green onions, sliced

Directions:
Directions:
Place chicken breasts in medium-size saucepan. Add water and sliced garlic. Cover. Bring to a simmer. Cook just until tender, about 15 minutes. Cool. Remove chicken and reserve broth. Dice or shred chicken. Set aside in a bowl.

SautÚ onion in butter in medium-size skillet just until soft, about 5 minutes. Add minced garlic; sautÚ 1 minute. Add chilies, chili powder, cumin, salt, oregano, and pepper; cook 1 minute. Stir in flour until well combined; cook 1 minute, stirring.

Stir in reserved chicken-cooking broth, the 1 cup chicken broth and heavy cream. Cook over medium heat, stirring frequently, until mixture thickens, about 10 minutes. Remove from heat. Stir in 1 cup of shredded cheese until melted.

Combine 1 cup cheese sauce with reserved chicken. Stir in green onions.

Preheat oven to 400║ F. Warm tortillas for a few seconds in microwave to soften. Divide chicken filling equally along center of each tortilla. Roll up tortillas and place seam-side down in 13x9 baking dish. Pour remaining cheese sauce evenly over tortillas. Sprinkle with remaining 1 cup cheese and extra sliced green onions, if desired. Bake for 20 minutes, or until bubbly.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This was a recipe Mom had, and I can remember making it with her once. It was kind of before chicken enchiladas were a thing, so it felt quite elaborate and extravagant. The directions seem very long, but don't be scared away. The recipe is not that difficult, and it's really good. I made these for David one time before we were married, and I think that's why he kept dating me. It also reminds me of our dog, Cleo. One time she got hold of the recipe. The card is now missing one corner and part of the directions!

 

 

 

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