- 5
Ingredients
- 1/4 C. (1/2 stick) unsalted butter
- 1 onion, sliced
- 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 can (4 oz.) diced green chilies, drained
- 3 oz. cream cheese
- 1/4 t. salt
- 1/3 C. vegetable oil
- 10 fajita-size flour tortillas
- 1/3 C. half-and-half
- 1 C. shredded Montery Jack cheese
Preparation
Step 1
1. Heat oven to 350 degrees. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. Melt butter in large nonstick skillet over medium heat. Add onion; cook, stirring, for 5 minutes. Add chicken, cook 5 more minutes. Turn off heat; stir in chiles, cream cheese and salt.
3. Heat oil in a small skillet over medium-high heat. Add a tortilla and cook for a few second until tortilla becomes limp. Remove to a per-towel-lined tray. Repeat with all of the tortillas.
4. Spoon 1/3 C. filling down the center of each tortilla. Roll and set, seam-side down, in prepared baking dish. Drizzle evenly with half-and-half and sprinkle with shredd cheese.
5. Bake, covered at 350 degrees for 23 minutes or until top is golden. Cool slightly before serving.