0 Picture
Ingredients
- 2 Tbsp. butter
- 2 lg. onions, chopped
- 1 c. diced cooked chicken
- 1/3 c. chopped red peppers
- 6 oz. cream cheese diced (freeze for a bit before dicing, it helps)
- Salt
- Veggie oil
- 12 corn tortillas
- 2/3 c. whipping cream
- 2 c. shredded jack cheese
- Lime wedges for garnish
Details
Servings 6
Preparation
Step 1
(Can do night before, up to adding cream & cheese. If cooking right away, heat oven to 375.)
In a wide frying pan over medium heat, melt butter. Add onions and cook, stirring occasionally, until soft and just beginning to brown (about 20 minutes). Remove and add chicken, red peppers and diced cream cheese. Mix lightly to blend. Season to taste with salt and pepper. Set aside.
Heat a bout 1/8" oil in small frying pan over medium heat. When oil is hot, dip each tortilla into oil for just a few seconds, until tortilla begins to blister and becomes limp. Remove, drain briefly and stack.
Spoon about 1/3 c. filling down center of each tortilla and roll to enclose. Set seam side down in shallow 3-qt. casserole or 9x13" baking dish. (At this point, you can cover and refrigerate until next day.)
Spoon whipping cream on enchiladas, then sprinkle evenly with jack cheese. Bake, uncovered, in a 375 degree oven for 20 minutes. (If refrigerated, bake covered for 15 minutes, then uncover and bake 15 minutes more.)
Spoon whipping cream on enchiladas, then sprinkle evenly with jack cheese. Bake
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