Creamy Chicken Enchiladas - Version 2
I already have another recipe on this blog for Best Creamy Enchiladas, but this is a different version, this is my go to recipe when I want chicken enchiladas without using too many ingredients.
I'll keep this one short and go right to the recipe.
Creamy Chicken Enchiladas
1 tbsp butter
1 small onion, finely diced
1 can tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
3 cups cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
2 cups whipping cream
Melt butter in large skillet over medium heat. Add onion and saute for 5 mins. Add tomatoes and green chilies and cook for another minute or two. Stir in cream cheese and chicken, cook for a few minutes while stirring constantly until cream cheese melts.
Spoon 2 or 3 tablespoons of chicken mixture down center of each tortilla. What I like to do is actually divide the mixture in the pan according to how many tortillas I have.
Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.
Sprinkle with cheese,
and drizzle with whipping cream.
Bake at 350 degrees for 45 minutes.