Chicken Enchiladas
Janice served us these delicious creamy, cheesy enchiladas on Sunday night before we went to Albuquerque. What fun we had..........
3 cups cooked chicken, chopped
you can use roasted from the
store
1 Tablespoon butter
½ onion, chopped
1 small can chopped green chiles
4 oz. cream cheese
½ cup bottles salsa
1 cup whipping cream
10 flour tortillas
2 cups Shredded Mexican cheese
Toppings:
Diced tomato, sour cream, diced avocado, chopped green onions, sliced ripe olives, chopped cilantro
Melt butter and saute onion until translucent. Add green chiles and cream cheese...stir until melted. Stir in chicken and salsa.
Pour whipping cream into 9 x 13 baking dish. Roll up tortillas with chicken mixture. Place seam side down in dish so that sides do NOT touch. Top with shredded cheese. Cover and bake 30 minutes at 350 degrees.
Top with your favorite toppings.
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- Recipe byLand
- Viewed 53 times
PREP TIME: 30 min +
TOTAL TIME: 1 hr
Do you remember all of the leftovers that Janice pulled out of the fridge that night?Grilled hamburgers, smoked sausages, barbecued chicken and these enchiladas. Halley and I fought over who got these, so I got the recipe from my beautiful cousin, Amy.
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