Monday, May 2, 2011

Chicken Enchiladas

Chicken Enchiladas from Skye Millhiser, Favorites from our Table-New Life Missions Recipe book

1 T Butter
1 medium onion chopped
1 8oz cream cheese softened
1 4oz can diced green chilies
2-3c. shredded cooked chicken
8 flour tortillas
1 sm crtn. heavy whipping cream
1/2 tsp. cumin
2 c. Monetary Jack cheese (or whatever you have on hand)

Saute onion in butter until soft. Mix cream cheese, chilies, chicken and onion. Put equal amounts of chicken mixture down the center of each tortilla. Sprinkle half the cheese on top of the filling. Roll tortillas jellyroll style. Place in 9 x 13 inch baking pan. Sprinkle the remaining cheese over the top of enchiladas. Combine whipping cream and cumin. Pour whipping cream mixture over the top. Bake at 375 degrees for 20-25 minutes or until slightly golden brown on the edges.

This is YUMMY stuff. It's good for the family and even good to serve to company. there's something about the whipping cream that makes it extra delicious.


  1. I make a double batch and freeze one pan. Just hold the whipping cream and add it right before you bake it.

  2. Good thinking. It's always nice to have an extra meal or two in the freezer for one of "those" kind of nights. Enjoy it right away or freeze, whichever you prefer! Thanks for the suggestion