Chicken Enchilada

Name: Chicken Enchilada
Ingredients: 1 medium onion; 8 oz. pkg. cream cheese; 4 chicken breasts, skinned and deboned; 1 lb. shredded Monterey Jack cheese; 2 Tbsp. butter; 1 (4 oz.) can chopped green chilies; 20 flour tortillas; 1 1/2 c. whipping cream

8 ingredients

1 steps

Ingredients

1 medium onion
8 oz. pkg. cream cheese
4 chicken breasts, skinned and deboned
1 lb. shredded Monterey Jack cheese
2 Tbsp. butter
1 (4 oz.) can chopped green chilies
20 flour tortillas
1 1/2 c. whipping cream

Directions

1

Place chicken in large pot and cover with water. (Add onions, celery, carrots, parsley, salt and pepper for a rich broth.) Cover and bring to a boil. Simmer for an hour. Remove chicken. Cool and shred. Saut onions and green chilies in 2 tablespoons butter. Add cream cheese and chicken. Put 1 heaping spoonful on each tortilla and roll up. Place side by side in shallow glass dish. Cover with cheese, then cream. Bake in a 350° oven until hot and bubbly and lightly browned, about 20 to 25 minutes.