Creamy Chicken Enchiladas

(from Lisalouisville’s recipe box)

Source: Southern Living

Categories: Entrees


  • 1 tablespoon butter or margarine
  • 1 medium onion, chopped
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 1.5 (8-ounce) packages cream cheese, cut up and softened
  • 3 1/2 cups (1.5 lbs pre-cooked wt.) chopped cooked chicken breast
  • 8 (8-inch) flour tortillas
  • 2 (8-ounce) packages Monterey Jack cheese, shredded
  • 2 cups (1 pint) whipping cream


  1. Melt butter in a large skillet over medium heat; add onion, and saute 5 minutes. Add green chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.

  2. Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

  3. Bake at 350° for 45 minutes.

Email to a friend | Print this recipe | Back