- 6
Ingredients
- 1 tablespoon butter
- 2 (4 oz) cans chilies, drained
- 1 medium yellow onion, chopped
- 1 tablespoon minced garlic
- salt and pepper to taste
- 4 cups precooked seasoned chicken strips
- 1 (8 oz) package cream cheese
- 6 large flour tortillas
- 3 cups shredded Monterey Jack cheese
- 1/2 pint half and half
Preparation
Step 1
Heat oven to 350 degrees. Spray a 9 x 13 inch baking pan with nonstick cooking spray.
To make the chicken filling, melt the butter in a large skillet. Add the chilies, onion, and garlic. Saute until tender, about 4 minutes. Add salt and pepper and saute 1 minute longer. Stir in chicken strips and cream cheese and cook until all of the cheese has melted. Remove from heat.
Fill each tortilla with chicken mixture and roll up. Place seam side down in the pan. Cover enchiladas with shredded cheese. Enchiladas can be made to this point one day in advance and chilled, covered, in the refrigerator.
Drizzle half and half over cheese-covered enchiladas. Bake for 45 minutes. Serve with shredded lettuce, salsa, guacamole, and chips.