Chicken Cream Cheese Enchiladas - Joann Recipe

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Chicken Cream Cheese Enchiladas - JoAnn

Stephanie Dodd

By
@skeen

This is a recipe from a 1985 Kansas City Junior League Cookbook and is perfect for any occasion. Delicious!


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Rating:

Comments:

Serves:

12

Prep:

10 Min

Cook:

20 Min

Ingredients

2 large
onions, thinly sliced
2 Tbsp
butter
2 c
cooked chicken, diced
1/2 c
chopped pimiento
6 oz
cream cheese, diced
12
6" corn tortillas
2/3 c
heavy cream
2 c
shredded monterey jack cheese
sliced black olives for garnish

Directions Step-By-Step

1
Separate 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).
2
Spoon 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!!