Saturday, November 7, 2009

Easy Creamy Chicken Enchiladas

Enchiladas are something I love to make for a crowd. It's an easy make ahead dish and with some rice or beans and a Mexican-inspired dessert - you have a game plan for easy entertaining. This basic recipe can be embellished but it's been a hit just as is!

Easy Creamy Chicken Enchiladas

12-14 large flour tortillas (I buy 2 pkgs. because I never know how many I'm going to get out of the filling.)
1 large Spanish onion, chopped
1 block cream cheese
3 cups cooked and either diced or shredded chicken (hello pre-cooked rotisserie chicken!)
1 package low-sodium taco seasoning
1 small can chopped green chilies, drained
2 cups heavy cream (wondering if half & half would work too?)
2 cups any Mexican blend cheeses, shredded - Mont. Jack, cheddar or even pepper Jack for a kick.

In a larger skillet, saute onion in a bit of vegetable oil for a minute or two then add green chilies to soften. Add chicken, taco seasoning and cream cheese to the pan and stir until cheese has melted. Grease 9x13 baking dish. Place tortilla on a work surface and place roughly 1/3 cup of filling on tortilla and roll up. I eyeball this which is way I never get the same amount of enchiladas! Place the tortilla in dish seam side down. Repeat until all the filling is done. Pour cream over all enchiladas and then top with shredded cheeses. Bake uncovered at 350 degrees for 35 - 40 minutes or until hot and bubbly.

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