Creamy Chicken Enchiladas - Version 2

Creamy Chicken Enchiladas

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

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



Directions
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.

Creamy Chicken Enchiladas

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.

Creamy Chicken Enchiladas

Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.

Sprinkle with cheese,

Creamy Chicken Enchiladas

and drizzle with whipping cream.

Creamy Chicken Enchiladas

Bake at 350 degrees for 45 minutes.

Creamy Chicken Enchiladas

Comments

  1. Oh my goodness that sounds delicious!!!!

    Dancing together at the foot of the Cross,

    Mrs Mary Joy Pershing

    ReplyDelete

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