Sunday, September 4, 2011

Creamy & Cheesy Chicken Enchiladas

Hello! Enjoying your weekend? Me too. Very much so. Does it really have to end? 

I've done everything I've wanted to-- sleep in, organize the office area down stairs (which is done, except for all the books still in boxes. We don't have a bookshelf yet), cooked leisurely, and relaxed a lot on the couch letting the fresh cool breeze of outside make me overly joyed!

Anyways, I've been cooking up some good eats, and have to share with you!! 

Look good? They were. Thanks to This Southern Girl's Nest.

Creamy & Cheesy Chicken Enchiladas
  • 1/4 cup butter
  • 1/2 to 1 onion, chopped
  • 1 can green chilies
  • 8oz package cream cheese
  • 2 cups Mexican style shredded cheese
  • 1/4 cup salsa
  • 4 boneless skinless chicken breasts
  • 1 can Enchilada sauce
  • 1/2 cup heavy whipping cream
  • Flour tortillas


- Cook chicken and shred it up.
- Saute butter, onion and green chilies.

Mix in the salsa, cream cheese and 1 cup cheese.

Once cheese has melted add the shredded chicken.

Place about 3 heaping tablespoons into tortillas and roll up. Place in a 9X13 inch pan.

Mix together enchilada sauce and heavy whipping cream. Pour over the enchiladas. Cover with the remaining cheese.

Bake at 350 degrees for 20 minutes covered and 10 minutes {or until cheese is bubbly} uncovered.

We devoured these! Well, we devoured some of these... since I made a whole pan for the 2 of us! But hey, now we have leftovers.

Not for long though! Tee hee! Does anyone else put black olives on their enchiladas? They are a *must* for me.


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