Recipe#12538

Title: Chicken Enchiladas 03

From: Becky Pennington beckpal@uswest.net 
 Newsgroups: rec.food.recipes 
 Subject: Creamy Chicken Enchiladas 
 Date: 5 Oct 1998 05:57:16 -0600 
 Message-ID: <199809300241.UAA13147@Rt66.com> 

1 tablespoon butter or margarine
 1 medium onion, chopped
 4 1/2 oz can chopped green chiles, drained 
 8 ounces cream cheese, cut up and softened
 3 1/2 cups chopped cooked chicken breast
 8 flour tortillas
 16 oz shredded Monterey jack cheese
 2 cups whipping cream
 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.
 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" baking dish.  Sprinkle with Monterey Jack
 cheese, and drizzle with whipping cream.  Bake at 3500F for 45
 minutes.  Yield: 4 to 5 servings.