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chicken cream cheese enchiladas - joann

(1 rating)
Recipe by
Stephanie Dodd
Kansas City, MO

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

(1 rating)
yield 12 serving(s)
prep time 10 Min
cook time 20 Min

Ingredients For chicken cream cheese enchiladas - joann

  • 2 lg
    onions, thinly sliced
  • 2 Tbsp
  • 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

How To Make chicken cream cheese enchiladas - joann

  • 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!!

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