Tuesday, March 24, 2009

My Aunt Sue's Creamy Chicken Enchiladas

My Aunt Sue's Creamy Chicken Enchiladas
1 T butter
1 md onin, chopped
4.5 oz can chopped green chiles, drained
8 oz cream cheese, softened
3 1/2 c cooked chicken breast, chopped
10-12 8" tortillas
8 oz Mont Jack (or pepper jack) cheese
2 c whipping cream
1 can cream mushroom soup
(I add 4 oz sliced mushrooms, drained)

1. Melt butter in large skillet over medium high heat; add onion & saute 5 minutes. Add mushrooms & green chiles; saute 1 minute. Stir in soup, cream cheese, & chicken; cook, stirring until cream cheese melts. Add pepper to taste.
2. Spoon 2-3 T chicken mixture down center of each tortila. Roll up & place seam down in 2 lightly greased 9x13 (smaller if you have smaller) baking dishes.
3 . Sprinkle with cheese & drizzle with whipping cream.
4. Bake at 350 for 40-45 minutes.
Both my picky kids loved these.

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