Easy Chicken Enchiladas
by Lynnette Martin
You will need:
- 8 Flour tortillas
- 2 cups of chicken (you can use canned)
- 1 stick of butter
- minced onions
- 8 oz cream cheese
- 1 pint of heavy whipping cream (can use half and half)
- Shredded monterey jack cheese
Pre-heat oven to 350. I boil chicken and shred it, but as I said above, you can use canned.
Melt butter in a large skillet, saute onions, add cream cheese until mixture is smooth and creamy. Add chicken.
Drop large spoonfuls of mixture into flour tortillas, make your mixture long and skinny in the tortillas. Fold in the top and bottom in towards the ends of the mixture, roll and place in a 9x13 baking pan, do this with all eight.
Poor whipping cream over all of the enchiladas, and cover generously with cheese.
Place in the oven and bake for 30 min or until bubbly.
This is one of my family's favorite meals! You can also add green chilies, peppers, more onions, and olives. Yum! Enjoy!