Chicken Cream Enchilada

By Hester

Ingredients

• 12 corn tortillas
• canola oil
• 2/3 cup whipping cream
• 2 cups jack cheese, shredded
• pitted ripe olives
• CREAM CHEESE CHICKEN FILLING
• 2 large onions, thinly sliced
• 2 tbsp. butter
• 2 cups diced cooked chicken, skin removed
• 1/2 cup canned, roasted sweet red pepper
• 2 - 3oz. pkg. cream cheese, diced
• salt to taste

Details

Servings 6

Preparation

Step 1

Fry tortillas in oil.

Spoon about 1/2 of the chicken filling down center of each tortilla and roll to enclose. Set enchiladas, seam side down, in a 9 x 13 pan, side by side.

Moisten tops of enchiladas with whipping cream, then sprinkle chesse evenly over the.

Bake uncovered in a 375F oven for 20 minutes to heat through.

Garnish with olives.

CREAM CHEESE CHICKEN FILLING

In a large frying pan saute onions in butter until limp, about 20 minutes.
Remove from heat and add diced chicken, red pepper and cream cheese.
Mix lightly to blend, season with salt.