Creamy chicken enchiladas

  • 1 tablespoon butter or margarine

  • 1 medium onion, chopped

  • 1 (4.5-ounce) can chopped green chiles, drained

  • 1 (8-ounce) package cream cheese, cut up and softened

  • 3½ cups chopped cooked chicken breast

  • 8 (8-inch) flour tortillas

  • 2 (8-ounce) packages Monterey Jack cheese, shredded

  • 2 cups whipping cream

  • Melt butter in a large skillet over medium heat; add onion, and saute 5 minutes. Add green chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.

  • Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

  • Bake at 200° for 45 minutes.

Creamy chicken enchiladas
looked like a professional cookbook - THE WALL STREET JOURNAL

Make Your
Own Cookbook, It's Easy!

TasteBook Turn your online
cookbook into a beautiful
personalized printed cookbook.
  • a family recipe book
  • a cookbook fundraiser
  • a wedding gift!
learn more
  • It's easy! Mix professional recipes with your own
  • Personalize the cover design.
  • Beautiful hardcover with easy-open binder.
  • Perfect gift, starting at $19.95.
Sign up for our newsletter, THE MIX, and find about new TasteBook features, tips, and offers.  

Copyright © 2007 - 2010 TasteBook, Inc. All Rights Reserved.