Saturday, October 18, 2014

Chicken Enchiladas

- 1 Onion, Diced
- 8oz. Cream cheese
- 4 cups Shredded, Cooked Chicken
- 1-4oz. Can Diced Green Chiles
- 1 pint Heavy Cream
- 10-12 Flour Tortillas
- 1/2-1 tsp. Spicy Seasoning

Preheat oven to 350. Brown diced onion over medium heat. Remove from heat and stir in cream cheese, spicy seasoning, green chiles, and chicken. Spread 2-4 tbsp. of chicken mixture in a tortilla shell and roll it up. Repeat for each tortilla. Line your enchiladas in a 13x9 pan. Pour heavy cream over enchiladas evenly. Top with grated cheese; cover with foil and bake for 25 min.

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