Main Dishes:

Creamy Chicken Enchiladas

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Ingredients

1 tablespoon butter or margarine
1 medium onion, chopped
1 can (4-1/2 ounces) chopped green chiles, drained
8-ounces cream cheese, cut up and softened
3-1/2 cups cooked chicken breasts, chopped
8 (8-inch) flour tortillas
8 ounces Mexican four cheese blend, shredded
2 cups whipping cream

Instructions

Melt butter in a large skillet over medium heat. Add onion; saute 5 minutes. Add chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cheese melts. Spoon 2-3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas; place seam side down, in a lightly greased 12x9-inch baking dish. Sprinkle with Mexican four cheese blend; drizzle with whipping cream. Bake at 350 degrees for 45 minutes.

Janice Klawon
Rock Island