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CREAMY CHICKEN ENCHILADAS 2 Tbsp. (1/4 stick) butter 1 onion, thinly sliced 3/4 c. shredded, cooked chicken (about 1/2 large breast) 2 Tbsp. diced green chilies or more to taste 3 oz. cream cheese, diced salt oil 4 flour tortillas or large entree crepes 1/3 c. whipping cream 1 c. grated Monterey Jack or other mild white cheese chopped green onion, sliced black olives and lime wedges (garnish) Preheat oven to 375 degrees. Grease 9 x 13-inch baking dish. Melt butter in large skillet over very low heat. Add onion and cook, stirring occasionally, until onion is limp, but not brown, about 20 minutes. Remove from heat and add chicken, chilies and cream cheese. Mix lightly with fork. Add salt to taste. Heat about 1/4-inch oil in small skillet. Dip tortillas one at a time into oil and fry several seconds until they begin to blister and become limp. (Do not let them become crisp.) Remove with tongs and drain on paper towels. (If using crepes, they can be refried in the same way or filled after their first cooking.) Spoon about 1/3 cup of filling down center of each tortilla. Roll and set seam side down in baking dish. Moisten tops with cream and sprinkle with grated cheese. Bake uncov- ered until heated through, about 20 minutes. Garnish with green onion and olives. Squeeze lime juice over just before serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |