Creamy Chicken Enchiladas
By
Leah Stacey
@CookingMaven
1
This is always a winner in our family for dinner! This is super yummy!
Ingredients
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1 Tbspolive oil
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2 4oz can(s)green chiles
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1medium onion, chopped
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1 Tbspgarlic , minced
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·salt and pepper to taste
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·3 large chicken breast cut into strips seasoned with essence of emeril
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1 8oz pkgcream cheese, room temperature
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6flour tortillas
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3 cmonterey jack cheese, shredded
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1 chalf and half (1/2 pt.)
How to Make Creamy Chicken Enchiladas
- Preheat oven to 350. Spray a 9x13-inch baking dish with nonstick spray. Cut up chicken breast into strips and season with essence of Emeril. Cook in large skillet. When you are done place the cooked chicken aside on a plate till ready to use. To make the filling add the chilies, onion and garlic to the medium heated skillet. Saute' until tender, about 4 minutes. Add salt and pepper, saute' 1 minute longer. Stir in cream cheese and keep stirring till melted. Next toss in the chicken strips and mix well till coated in the cream cheese mixture. Remove from heat. Fill each tortilla with Chicken mixture and roll up. Place seam-side down in the baking dish. Cover enchiladas with shredded cheese. Drizzle half&half over cheese-covered enchiladas. Bake for 30-35 minutes. Serve with Spanish rice, refried beans, or chips and salsa.
