I already have a delicious enchilada recipe on here, but I am not against trying out new things. Think of it as being similar to buying a new pair of shoes. This particular recipe is a lot different than the first enchilada recipe. The original one is seasoned chicken with a spicy sauce & cheese then followed by more sauce & cheese. This is the creamy version, you use cream cheese in the filling and then load the top with some heavy cream and cheese.
I will be making my first enchilada recipe that I posted for dinner on Thursday for Cinco de Mayo. If you need some ideas on celebrating Cinco de Mayo later this week, here are some other Mexican inspired dishes, I wish I could make them all for dinner. Enjoy!
Creamy Chicken Enchiladas
1 medium onion chopped
1 tbsp butter
4 oz can chopped green chiles
3 ½ cups cooked chicken chopped
8 oz softened cream cheese
8 (8 inch) flour tortillas
16 oz (4 cups) Monterey Jack cheese
2 cups Heavy Cream
1 (7oz) salsa verde
What you’ll do:
Sauté Onion in butter add green chiles and sauté 1 minute. Stir in chicken and cream cheese. Cook until cream cheese melts. Arrange Tortillas on work surface and spoon 2-3 tbsp of chicken mixture down the center of each. Roll tortillas to enclose and place them seam down in a lightly greased 9×13 baking dish. Sprinkle with cheese and drizzle with cream. Bake @ 350 for 30-45 minutes until bubbly and brown. Serve with salsa.
Source: Patty Jarnigan