Wednesday, May 4, 2011

Chicken and Cream Cheese Enchiladas

(serves 6)
Preparation Time: 45 minutes

1 large yellow onion, thinly sliced
2 tablespoons butter
2 cups diced chicken, cooked (sometimes I just buy a rotisserie chicken at the store to save time and it's easy to cut OR shred up)
1 small can of green chilie
1/2 cup pimientos, chopped
6 oz light cream cheese (can use up to 8 oz)
12 flour tortillas, 6-inch
2/3 cup heavy whipping cream
2 cups shredded Monterey jack cheese
Sliced ripe olives for garnish
Lime wedges for garnish

1. Separate onions and saute in butter over medium heat until clear and beginning to brown, about 20 minutes.
2. Remove pan from heat and add chicken, pimiento, green chilies and cream cheese. Mix lightly and season with salt & pepper to taste.
3. Spoon about 1/3 cup chicken filling in center of each tortilla and roll. Place seam side down in greased casserole (can butter or spray with Pam).
4. Pour heavy whipping cream down sides of dish.
5. Bake uncovered in a 375-degree oven for 20 minutes.
6. Remove and sprinkle with cheese. Return to oven and bake until cheese is melted but not brown (about 5 minutes).
7. Serve with ripe olives and lime wedges. (I suggest to everyone squeezing the lime juice over the enchiladas... yum!)

Serving Ideas: Serve with sauteed zucchini, yellow squash and onions seasoned with garlic salt and lemon pepper... and yellow rice.

Note: Check out Edith's blog at

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