Chicken Enchilada

By carvalhohm2

Ingredients

• 3 to 4 pound chicken thighs, skinless and boneless
• 1 medium onion, diced
• salt to season
• 2 (8 oz.) packages cream cheese
• 1/2 pint whipping cream
• 1 package flour tortilla, 10 count (16 oz.)
• 1 (19 oz) can green chili enchilada sauce
• 2 to 3 cups shredded cheddar
• salsa for topping

Preparation

Step 1

Boil chicken and shred; place in a large bowl. Add onion and sprinkle salt to taste.

In a separate bowl, combine cream cheese and whipping cream. Mix until smooth. Add to chicken and onion; mix together. Place filling onto each tortilla and roll up.

Place on greased 9x13 inch pan. (8 to 10 rolls should fit, depending on thickness of rolls.) Pour enchilada sauce over and sprinkle cheese on top. Bake at 350 degrees for 30 minutes. Serve with salsa.