Creamy Chicken Enchiladas
Creamy Chicken Enchiladas is an moderately easy dinner. Made with 1 medium onion, chopped, 2 tbsp. butter or margarine, 1 1/2 c. shredded cooked chicken (about 1 large whole breast), 1 c. pace picante sauce and 1 (3 oz.) pkg. cream cheese, cubed, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Cook onion in butter until tender but not brown. Stir in chicken, 1/4 cup of the picante sauce, cream cheese and cumin; heat through. Remove from heat. Stir in 1/2 cup of the shredded cheese. Heat about 1/2 inch oil in small skillet until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side.
Drain on paper towels. Spoon scant 1/3 cup chicken mixture down center of each tortilla; roll and place seam side down in 12 x 7-inch baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheese. Bake at 350Β° about 15 minutes or until hot. Sprinkle with onion and serve with additional picante sauce. Makes 4 servings.
π· Perfect Pairings
Complete your meal with these
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