Creamy Chicken Enchiladas

By jannycerv

Ingredients

• 1 Tablespoon Butter, melted
• 1 Medium onion, chopped
• 1 Can (4.5 oz) chopped green chilies, drained
• 1 Package (8 oz) cream cheese, softened and chopped
• 3 1/2 Cups Cooked Chicken breast, cut up
• 8 (8") flour tortillas
• 16 Ounces Monterey Jack cheese, shredded
• 2 Cups Heavy whipping cream

Details

Servings 4
Adapted from chefslittlehelper.com

Preparation

Step 1

Directions

Saute onion in butter for 5 minutes. Add green chilies and saute 1 minute longer. Add cream cheese and chicken; cook until cheese melts. Put 2 - 3 tablespoons chicken mix into each tortilla; roll, placing seam-side-down, in lightly- greased 9 x 13 inch pan. Spread cheese over and drizzle cream over. Bake at 350 degrees for 45 minutes.