Creamy Chicken Enchiladas

Serves: 5
Total Calories: 539


4 boneless, skinless chicken breast halves
1 tablespoon butter
2 tablespoons chopped onions
2 tablespoons chopped green chilies
1 (3-ounce) package cream cheese, diced
10 corn tortillas
1 cup grated Cheddar cheese
1 cup grated Monterey Jack cheese with jalapeño peppers
1 cup salsa
1 cup whipping cream


Cook chicken (poach or grill) until done, and cube. In a saucepan, melt butter. Add onion and sautè until translucent. Add green chiles and cream cheese; stir constantly until blended. Remove from heat; stir in chicken. Soften tortillas according to package directions. Place 3 tablespoons chicken in center of each tortilla. Top evenly with cheeses and salsa. Roll up tortillas and place, seam-side-down in a greased 2-quart casserole dish. Pour whipping cream over enchiladas. Top with any remaining cheese. Bake at 350° for 25 minutes or until hot and bubbly.

Nutritional Facts:

Serves: 5
Total Calories: 539
Calories from Fat: 372

This Creamy Chicken Enchiladas recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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