Chicken Enchiladas Southern Living February 2000 Recipes

CREAMY CHICKEN ENCHILADAS RECIPE

Steps:

• Melt butter in a large skillet over medium heat; add onion, and sauté 5 minutes. Add green chiles; sauté 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.
• Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.
• Bake at 350°F for 45 minutes.

CHICKEN ENCHILADAS (SOUTHERN LIVING, FEBRUARY 2000)

Steps:

• Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
• Bake at 350° for 35 to 40 minutes or until golden brown.
• Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

CHICKEN ENCHILADAS (FROM SOUTHERN LIVING)

Steps:

• Melt butter in a large skillet over medium-high heat; add onions and cook 20 minutes or until tender. Reduce heat to low; add chopped chicken, roasted pepper, and cream cheese. Stir until combined; set aside.
• Pulse chiles and next 5 ingredients in blender or food processor several times until combined.
• Bring chile mixture and chicken broth to a boil in a saucepan over high heat; cook 5 minutes or until slightly thickened. (Mixture should be the consistency of a thin gravy.) Remove from heat and stir in salsa.
• Spread one half of the chile mixture on bottom of a lightly greased 13x9 baking dish.
• Spoon chicken mixture evenly down center of each tortilla; roll up and place, seam side down, in prepared baking dish. Top with remaining chile mixture, spreading to coat. Sprinkle with cheese.
• Bake at 375 for 20 to 25 minutes or until bubbly.