Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 2 large yellow onions; 2 Tbsp. butter or margarine; 12 flour or corn tortillas (your preference); salad oil; 2 c. shredded, skinless chicken; 1/2 c. diced and roasted Ortega chiles; 2 (3 oz.) pkg. cream cheese (I use a little extra); 2/3 c. whipping cream; 2 c. shredded Jack cheese; lime wedges (if desired); cilantro, pimento or black olives for garnish (optional)

11 ingredients

4 steps

Ingredients

2 large yellow onions
2 Tbsp. butter or margarine
12 flour or corn tortillas (your preference)
salad oil
2 c. shredded, skinless chicken
1/2 c. diced and roasted Ortega chiles
2 (3 oz.) pkg. cream cheese (I use a little extra)
2/3 c. whipping cream
2 c. shredded Jack cheese
lime wedges (if desired)
cilantro, pimento or black olives for garnish (optional)

Directions

1

Boil chicken in salted water approximately 30 to 40 minutes until cooked through.
2

After allowing chicken to cool, dice or shred.
3

On griddle or frying pan, heat oil and fry tortillas until warm and soft (not too much oil or they become greasy).
4

Don't overcook the tortillas or they will become hard and crispy.