Chicken Cream Cheese Enchiladas - JoAnn

Chicken Cream Cheese Enchiladas - Joann Recipe

No Photo

Have you made this?

 Share your own photo!

Stephanie Dodd

By
@skeen

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

Rating:
★★★★★ 1 vote
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

How to Make Chicken Cream Cheese Enchiladas - JoAnn

Step-by-Step

  • 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).
  • 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!!

Printable Recipe Card