
Here is a great, yummy chicken enchilada recipe we make. They freeze great and are very yummy leftover!
Makes: 10
Prep time: 20 minutes
Cook time: 10 minutes
Bake at 350 degrees for 23 minutes.
1/4 cup (1/2 stick) unsalted butter
1 onion, sliced
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 can (4 ounces) diced green chiles, drained
3 ounces cream cheese
1/2 teaspoon salt
1/3 cup vegetable oil
10 fajita-size flour tortillas
1/3 cup half-and-half
1 cup shredded Monteray Jack cheese
1. Heat oven to 350 degrees. Coat a 13X9X2-inch baking dish with nonstick cooking spray.
2. Melt butter in large nonstick skillet over medium heat. Add onion; cook stirring, for 5 minutes. Add chicken, cook 5 more minutes. Turn off heat; stir in chiles, cream cheese and salt.
3. Heat oil in a small skillet over medium-high heat. Add a tortilla and cook for a few seconds until tortilla becomes limp. Remove to a paper towel lined tray. Repeat with all of the tortillas.
4. Spoon 1/3 cup filling down the center of each tortilla. Roll and set, seam side down, in prepared baking dish. Drizzle evenly with half-and-half and sprinkle with shredded cheese.
5. Bake, uncovered, at 350 degrees for 23 minutes or until top is golden. Cool slightly before serving.