creamy chicken enchiladas
(1 RATING)
To make this easier, I often use canned chicken breast meat. I also usually at least double the recipe, since the left-overs are awesome! Just as a note, it really IS necessary to saute the tortillas. It makes them much easier to work with and adds a little flavor and texture. This is great with a salad, Spanish-style rice and refried beans. Very yummy!
No Image
prep time
30 Min
cook time
20 Min
method
---
yield
Two
Ingredients
- 2 tablespoons butter
- 1 - onion, thinly sliced
- 3/4 cup cooked chicken, shredded
- 1/4 cup canned diced green chilis
- 3 ounces cream cheese, diced
- - salt
- 1/4 cup corn oil
- 4 - 6 inch corn tortillas
- 1/3 cup whipping cream
- 1 cup montery jack cheese, grated
- - purchased salsa
How To Make creamy chicken enchiladas
-
Step 1Melt butter in large heavy skillet over low heat. Add onion and saute until limp but not brown, about 10 minutes. Remove from heat.
-
Step 2Mix into onions the following: chicken, chilis and cream cheese. Season filling with salt to taste.
-
Step 3Preheat oven to 375 degrees.
-
Step 4Heat oil in heavy skillet over medium heat. Add tortillas one at a time and fry until just beginning to blister, turning once. About 1 minute. Drain on paper towels.
-
Step 5Spoon 1/2 cup chicken filling down center of each tortilla and roll.
-
Step 6Place enchiladas seam side down in a glass baking dish.
-
Step 7Pour cream over all. Sprinkle with cheese.
-
Step 8Make at 375 degrees until cream thickens and cheese bubbles. 20 minutes.
-
Step 9Serve with salsa.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Tacos & Burritos
Culture:
Mexican
Tag:
#Quick & Easy
Keyword:
#easy
Keyword:
#and
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes