Serves: 5
Total Calories: 539
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.
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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