Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken; 1/4 c. margarine; 1/2 c. onion, chopped; 1 (4 oz.) can green chilies, chopped; 1/2 tsp. salt; 1/4 tsp. black pepper; 1 (8 oz.) cream cheese; 10 flour tortillas; 2 c. Monterey Jack cheese; 1 1/2 c. whipping cream; 1/4 c. chopped green onion

Servings: persons

1 whole chicken
1/4 c. margarine
1/2 c. onion, chopped
1 (4 oz.) can green chilies, chopped
1/2 tsp. salt
1/4 tsp. black pepper
1 (8 oz.) cream cheese
10 flour tortillas
2 c. Monterey Jack cheese
1 1/2 c. whipping cream
1/4 c. chopped green onion

1
Boil chicken.
2
Cool, debone and cut into bite size pieces.
3
In a 10-inch skillet, saute onions and chilies in margarine until onion is tender.
4
Add salt and pepper.
5
Stir cream cheese into mixture until melted.
6
Add chicken pieces.
7
Stir together well. Remove from heat.
8
Spoon mixture into flour tortillas.
9
Roll up and place in a 9 x 11 greased baking dish.
10
Sprinkle shredded cheese on top of enchiladas.
11
Pour whipping cream over top of everything. Bake at 350u00b0 (325u00b0 for glass dish) uncovered for 30 minutes. Remove from oven and garnish with chopped green onion.

1848

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole chicken, 1/4 c. margarine, 1/2 c. onion, chopped, 1 (4 oz.) can green chilies, chopped, and more.

Yes, Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchiladas

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