Chicken Cream Cheese Enchiladas - JoAnn

Chicken Cream Cheese Enchiladas - Joann Recipe

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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

  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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