These enchiladas are sooooo creamy and delicious. I LOVE enchiladas and was very happy to discover this recipe as an alternative to red sauce enchiladas.
First you bake and shred your chicken. (I just bake mine in the oven.)
Next you saute your onions until soft, then add the green chilies and cubed cream cheese. Stirring constantly until all the cream cheese melts.
Once it is all mixed together you add the chicken and fill your tortillas.
This was the first time I tried folding up the enchiladas and I will be honest, I like it better when they are just rolled up instead of folded.
Now cover them with shredded cheese and pour the heavy cream over the top.
1 tbs butter
1 medium onion – chopped
1 small can fire roasted chilies
1 8oz package cream cheese – cubed
4 cups chicken – cooked and shredded
8 oz monterey jack cheese – shredded
2 cups heavy cream
10 flour tortillas
1. Preheat oven to 350 F. Lightly grease a 9 x 13 pan.
2. Melt butter in a large skillet and saute onions until soft. Add green chilies and cream cheese. Stir constantly until the cream cheese is melted. Add chicken and mix together.
3. Divide filling between the tortillas, roll up and place seam down in pan. Sprinkle the cheese on top and pour the cream over the cheese.
4. Bake for 45 minutes or until brown and bubbly.