Creamy Chicken Enchiladas |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
BEAUTIFUL - GOOD ENOUGH FOR COMPANY AND CAN BE PREPARED AHEAD. THE BONUS IS IT TASTES GREAT! I SERVE WITH A MIXED BLACK BEAN SALAD AND WILD RICE. Ingredients:
2 cups diced cooked chicken |
1/2 cup chopped sweet red pepper |
1 large onion, sliced |
2 (3 ounce) packages cream cheese, diced |
salt & pepper |
salad oil |
12 flour tortillas |
2/3 cup heavy cream |
2 cups monterey jack cheese |
Directions:
1. Saute onion in butter until soft, add red pepper, cream cheese, 1/2 cup jack and salt/pepper.
2. Set aside.
3. Heat oil in pan and dip each tortilla each side for a few seconds until limp.
4. Spoon 1/3 cup of the filling down the center and roll to enclose.
5. Set in sprayed 9x13 baking pan seam side down.
6. (you can cover and refrigerate at this point-bring to room temp before baking) Spoon cream and remaining cheese over enchiladas and bake uncovered for 20 minutes.
7. Garnish with coriander and lime wedges.
|
|