Thursday, December 13, 2007

Chicken Enchiladas, from Michelle

Tonight I'm making chicken enchiladas:

½ stick butter
1 med. Onion, chopped
4-oz. can green chilies, drained and chopped
1 lb. chicken strips
½ tsp. salt
½ tsp. red pepper
4 oz. Philadelphia cream cheese, cubed
8 (9-inch) flour tortillas
8-oz. pkg. cheddar/Jack Cheese, shredded
½ pt. heavy whipping cream

Preheat oven to 350 degrees. Melt butter in large skillet over medium heat. Add onion and sauté for 5 minutes. Add green chilies, sauté 1 minute. Add chicken, salt, red pepper and sauté over medium heat for 5 minutes. Stir in cream cheese, stirring constantly until melted. Let cool for 5 minutes. Spoon 2 or 3 tablespoons of mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 13x9 inch baking dish. Sprinkle cheese and drizzle with whipping cream. Bake 30 minutes. Let cool 10 minutes before serving.

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