Creamy Chicken Enchiladas

posted in Food & Drink
  • ½ stick butter
    1 onion, thinly sliced
    2 lbs. cooked, shredded chicken
    2 (4 oz.) cans diced green chiles
    6 oz. cream cheese
    10 fajita-size flour tortillas
    ⅓ c. half & half
    8 oz. shredded cheese
    1 jalapeno, thinly sliced

  • Melt butter in a large skillet over medium heat.
    Add sliced onion and saute 5-10 minutes or until onion is tender.
    Remove from heat; combine with chicken, chiles, and cream cheese and stir until cream cheese is melted and mixture is thoroughly combined.
    Divide mixture evenly among tortillas (approx. ½ cup per tortilla).
    Roll and place seam-side down in greased pan. *You may need to use 2 pans.

  • Pour half and half evenly over enchiladas; top with shredded cheese.
    Cover with foil and bake at 350 degrees for 35 minutes or until cheese is melted and center is hot.
    *Enchiladas can also be prepared in advance and stored, covered, in refrigerator until ready to use. Reserve half & half and cheese until just before baking, and increase oven temperature to 375.
    Serve hot with sliced jalapeno, sour cream, salsa, guacamole, and all your favorite toppings!


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