Creamy Chicken Enchiladas

1. 1

   Preheat oven to 375u00b0.

2. 2

   Grease 9 x 13-inch baking pan.

3. 3

   Melt butter in large skillet over low heat.

4. 4

   Add onion and cook, stirring occasionally, until onion is limp but not brown.

5. 5

   Remove from heat and add chicken, chilies and cream cheese.

6. 6

   Mix lightly with a fork, adding salt to taste.

7. 7

   Spoon about 1/3 cup filling down center of each tortilla.

8. 8

   Set seam side down in baking dish; moisten tops with cream and sprinkle with cheese.

9. 9

   Bake uncovered until heated through.

10. 10

    Garnish with green onions and olives.

* Per serving · 4 servings · Values may vary.

No additional tips available.