Monday, September 29, 2008

Creamy Chicken Enchiladas

1 medium onion, chopped
1 tablespoon butter
1 (4-oz) can chopped green chilies
3-1/2 cups cooked chicken, shredded
8-oz cream cheese, softened
8 (8-inch) flour tortillas
2 cups shredded Monterey Jack Cheese
2 cups heavy cream
1 (7-oz) can salsa verde


Saute the onion in the butter in a large skillet over medium heat for 5 minutes. Add the green chilies and saute for 1 minute. Stir in the chicken and cream cheese. Cook until the cream cheese melts, stirring constantly. Arrange tortillas on work surface. Spoon 2 to 3 tablespoons of the chicken mixture down the center of each tortilla. Roll the tortillas to enclose the filling. Arrange seam side down in a lightly greased 9x13 baking dish. Sprinkle with Monterey Jack cheese.

Drizzle with cream. Bake at 350 degrees for 30 minutes or until bubbly and light brown.

Serve with salsa.