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Creamy Chicken Enchiladas |
| Ingredient List: | Preparation Instructions: | ||
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1 tablespoon butter 1 medium onion, chopped 3 cloves garlic, sliced thinly 1 (4.5-oz) can chopped green chiles, drained 1 (8-oz) pkg. cream cheese, cut up and softened 3-1/2 cups chopped cooked chicken breasts 8 flour tortillas (1-1/2 oz. each or med.-size) 1 pound shredded Monterey Jack cheese EITHER: 2 cups whipping cream OR 2 cups sour cream |
Melt butter in a large skillet over
medium heat. Add onion and garlic; saute until cooked well and golden
brown. Add chiles; saute 1 minute. Stir in cream cheese and chicken; cook,
stirring constantly, until cheese melts.
Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas; place, seam side down, in a lightly greased 13- x 9-inch baking dish. Sprinkle with Jack cheese; drizzle with whipping cream, OR spread with sour cream. Bake at 350* for 45 minutes. |
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Yield: 4 servings |
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