Chicken Crema Enchiladas

Makes 12 enchiladas

Suellen Kolbo

White enchiladas, good and easy

ingredients

12 corn tortillas
Cream Cheese Chicken filling (see below)
2/3 cup whipping cream
2 cups shredded Monterey Jack cheese
Garnishes: radishes, ripe olives, cilantro, lime wedges, Mexican Crema [sour cream]

1
Fry tortillas in oil until slightly soft. Spoon in chicken filling down center of each tortillas, roll, and place in 9x13 pan, seam side down. Moisten tops of enchiladas with whipping cream, then sprinkle cheese evenly over. Bake uncovered at 375° for 20 minutes, more if refrigerated beforehand. Garnish and pass lime wedges to squeeze over.
2
Cream Cheese Chicken Filling: Slowly fry 2 lg. onions, thinly sliced, in 2 Tbs. butter, about 20 minutes. Remove from heat and add 2 cups diced cooked chicken (w/o skin), 1/2 cup roastd red peppers, 6 oz. cream cheese, diced. Mix lightly with 2 forks. Season with salt if desired.