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2 pans of Chicken Enchiladas
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A picture of 2 pans of Chicken Enchiladas.

2 pans of Chicken Enchiladas

Kalzone
Kalzone @cook_2859791

2 pans of Chicken Enchiladas

Kalzone
Kalzone @cook_2859791
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Ingredients

45 mins
  • 16 ozCream cheese
  • 8 ozNon sweetened whipping cream
  • 1Sweet onion finely chopped
  • 24Flour tortillas-enchilada size
  • 1 packagesMonterey jack our pepper jack cheese (shreaded)
  • 8 ozCan green enchilada sauce
  • 3 lbboiled shredded chicken breasts (may use canned)
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Steps

45 mins
  1. 1

    Mix softened cream cheese with cream.

  2. 2

    Add onions and shreaded chicken.

  3. 3

    Place generous amounts of filling to each tortilla and roll up enchilada style.

  4. 4

    Place seam side down in greased 9" x 13" baking pan.

  5. 5

    Pour 2 cans of enchilada sauce over each pan.

  6. 6

    Divide the shreaded cheese in half and sprinkle over each pan of enchiladas

  7. 7

    Bake at 350°F for 30 min

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Kalzone
Kalzone @cook_2859791
on January 01, 2012 00:00

Comments (3)

CherryStewart
CherryStewart @cook_2772631
November 18, 2012 05:30
Love this! However, use much less onion! Also I prefer red enchilada sauce. If you want to use pork it's also delicious.
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