Chicken Enchiladas

This is a yummy “white” chicken enchilada recipe.  I got it from a “Dec. 2000 Mom friend”.  It’s VERY filling.

1 T butter
1 medium onion chopped
8 oz softened cream cheese
3.5 C cooked chicken, shredded or chopped
8 8″ flour tortillas
16 oz package monterey jack cheese
2 C whipping cream

Saute onions in butter for 5 mins or until soft.

Stir in cream cheese and chicken. (I also add some cumin and cayenne pepper). Stir until cream cheese melts and remove from heat.

Grease 9×12 baking dish. Place 2-3 T of chicken mixture in each tortilla and place seam side down in pan.

Top with shredded cheese.
Immediately before cooking, pour 2 C of whipping cream over top.

I also sprinkled on some fresh cilantro.  I love cilantro.

Bake at 350 degrees for 30-45 mins, until bubbly, being careful not to burn cheese.


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About Laura

A Christian wife, mother, daughter, former educator, photographer, amateur chef, pretend gardener, alto 🎶, book nerd, cancer-survivor and laundry-hater.

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