Indulge in a fiesta of flavors with these creamy chicken enchiladas, a mouthwatering dish that promises to delight your taste buds and warm your soul. Tender chicken, seasoned to perfection, is enveloped in soft tortillas and smothered in a luscious blanket of creamy sauce, creating a harmonious blend of comfort and spice. With each bite, you’ll savor the bold flavors of Mexican cuisine, as tangy salsa, gooey cheese, and fragrant spices come together in a symphony of deliciousness. Whether served as a family dinner or a crowd-pleasing party dish, these enchiladas are sure to become a beloved favorite, inviting seconds and smiles all around the table.
INGREDIENTS:
- 1 Tablespoon butter or margarine
- 1 medium onion, chopped
- 1 (4-ounce) can chopped green chilies, drained
- 8 ounces cream cheese, chopped, softened
- 3-1/2 cups chopped cooked chicken breasts
- 8 (8-inch) flour tortillas
- 16 ounces Monterey Jack cheese, shredded
- 2 cups heavy cream
TO PREPARE:
Melt the butter in a large skillet over medium heat. Add the onion. Saute for 5 minutes. Add the green chilies. Saute for 1 minute. Stir in the cream cheese and chicken. Cook until the cream cheese melts, stirring constantly. Spoon 2 to 3 Tablespoons chicken mixture down the center of each tortilla. Roll up and place seam side down in a lightly greased 9 x 13-inch baking dish. Sprinkle with Monterey Jack cheese. Drizzle with the heavy cream. Bake at 350 degrees for 45 minutes.
NOTE: To lighten this rich sauce, use picante sauce instead of the heavy cream.
SERVES: 4 or 5
This recipe originally appeared on www.beliefnet.com.
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