chicken cream cheese enchiladas - joann
(1 rating)
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This is a recipe from a 1985 Kansas City Junior League Cookbook and is perfect for any occasion. Delicious!
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(1 rating)
yield
12 serving(s)
prep time
10 Min
cook time
20 Min
Ingredients For chicken cream cheese enchiladas - joann
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2 lgonions, thinly sliced
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2 Tbspbutter
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2 ccooked chicken, diced
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1/2 cchopped pimiento
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6 ozcream cheese, diced
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126" corn tortillas
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2/3 cheavy cream
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2 cshredded monterey jack cheese
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sliced black olives for garnish
How To Make chicken cream cheese enchiladas - joann
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1Separate onions and saute in butter over medium heat until clear and beginning to brown; about 20 minutes. Remove pan from heat and add chicken, pimiento and cream cheese. Mix lightly and season. Soften tortillas by dipping in hot vegetable oil for just a few seconds to soften (or can microwave a little).
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2Spoon about 1/2 cup chicken filling in center of tortilla and roll. Place seam side down in buttered casserole dish. Pour heavy cream down sides of dish about 1/2" deep. Bake uncovered in 375 degree oven for 20 minutes. Remove and sprinkle with cheese. Return to oven and bake until cheese is melted but not brown. Serve with garnish. DIVINE!!
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