A picture of 2 pans of Chicken Enchiladas.

2 pans of Chicken Enchiladas

Kalzone @cook_2859791

2 pans of Chicken Enchiladas

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

Mix softened cream cheese with cream.
2

Add onions and shreaded chicken.
3

Place generous amounts of filling to each tortilla and roll up enchilada style.
4

Place seam side down in greased 9" x 13" baking pan.
5

Pour 2 cans of enchilada sauce over each pan.
6

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

Keywords

Enchilada Cream Cheese Shredded Chicken Pepper Sweet Onion Cheese Tortilla

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