Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 1 3/4 lb. boneless skinless chicken breasts; 1 medium mild yellow onion; 2 Tbsp. oleo; 1 (4 oz.) can chopped green chilies; 8 oz. low-fat light cream cheese, softened; 16 oz. Colby-Monterey Jack cheese, shredded; 1 1/2 c. heavy whipping cream (not whipped); 8 large flour tortillas

8 ingredients

1 steps

Ingredients

1 3/4 lb. boneless skinless chicken breasts
1 medium mild yellow onion
2 Tbsp. oleo
1 (4 oz.) can chopped green chilies
8 oz. low-fat light cream cheese, softened
16 oz. Colby-Monterey Jack cheese, shredded
1 1/2 c. heavy whipping cream (not whipped)
8 large flour tortillas

Directions

1

Cover chicken breasts with water and bring to a boil. Turn off heat and let set, covered, for 1 to 1 1/2 hours, until done. Cut or shred into small pieces. Saute onion in oleo over medium heat until tender. Add green chilies and saute for 2 minutes. Add cream cheese and chicken. Put 1/2 cup chicken mixture in each tortilla and roll up. Place each tortilla seam side down in a greased or sprayed baking dish. Sprinkle cheese evenly over tortillas. Pour whipping cream over all. Bake, uncovered, in 350° oven for 30 to 40 minutes.