May 12, 2010

Creamy Chicken Enchiladas

"For-a-Crowd" Recipes, cheese, Chicken Breast Recipes, Kids' Favorite Recipes, main dish, snack, Tex-Mex, vegetables

Presented by

45 ratings

Prep time: 52 minutes
Baking time: 25 to 35 minutes
Servings: 8
Partner: Mexican Rice Cornbread

These were called ‘Swiss Enchiladas’ when Grandma was a child. ‘Don’t know what’s Swiss about them,’ she’d say.

Ingredients

4 boneless, skinless chicken-breast halves (about 5 ounces each)
1/2 teaspoon salt
1 tablespoon butter
1 medium onion, chopped
1 (8-ounce) package cream cheese, chopped
1 (4 1/2-ounce) can chopped mild green chiles, drained
8 (8-inch) flour tortillas
2 cups shredded Monterey Jack cheese
2 cups whipping cream

Directions

1

Combine chicken, salt and enough water to cover in a large saucepan. Bring to a boil over medium-high heat. Boil for 20 minutes; drain. Chop chicken into 1/2-inch pieces.
2

Preheat the oven to 350F.
3

Melt butter in a large skillet over medium-high heat. Sauté onion in hot butter until tender, about 3 minutes. Stir in chicken, cream cheese and green chiles.
4

Cook the mixture over medium heat, stirring continually, until cream cheese is melted, about 2 minutes.
5

Spoon 1/4 cup mixture onto center of each tortilla. Roll to enclose filling. Arrange seam side down in a 13x9-inch baking dish.
6

Sprinkle Monterey Jack on top of the enchiladas. Drizzle with whipping cream. Bake until hot and bubbly, about 25 to 35 minutes.

Grandma's Secret Trick

To give these enchiladas a different taste and texture, Grandma sometimes used corn tortillas. The tortillas softened as they cooked, making a tender corn pocket for the chicken filling. To help them soften even more, Grandma dipped each one in the cream before adding the filling.