- 8
- 52 mins
- 77 mins
Ingredients
- 4 boneless, skinless chicken-breast halves (about 5 ounces each)
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 (8-ounce) package cream cheese, chopped
- 1 (4 1/2-ounce) can chopped mild green chiles, drained
- 8 (8-inch) flour tortillas
- 2 cups shredded Monterey Jack cheese
- 2 cups whipping cream
Preparation
Step 1
1 Combine chicken, salt and enough water to cover in a large saucepan. Bring to a boil over medium-high heat. Boil for 20 minutes; drain. Chop chicken into 1/2-inch pieces.
2 Preheat the oven to 350F.
3 Melt butter in a large skillet over medium-high heat. Sauté onion in hot butter until tender, about 3 minutes. Stir in chicken, cream cheese and green chiles.
4 Cook the mixture over medium heat, stirring continually, until cream cheese is melted, about 2 minutes.
5 Spoon 1/4 cup mixture onto center of each tortilla. Roll to enclose filling. Arrange seam side down in a 13x9-inch baking dish.
6 Sprinkle Monterey Jack on top of the enchiladas. Drizzle with whipping cream. Bake until hot and bubbly, about 25 to 35 minutes.