Monday, April 23, 2012

Creamy Chicken Enchiladas

I decided to share one of our favorite family recipes for Cinco de Mayo. This isn't your typical enchiladas recipe.

2 Tbl butter
2 large onions, sliced thin
2 cups chicken, cooked and diced
1/2 cup pimento, chopped
2-3 oz. cream cheese, diced
2 cups jack cheese, shredded
2/3 cup whipped cream
12 tortillas, corn
salad oil
salt to taste

Melt butter in fry pan over medium heat. Add onions, cook until soft and beginning to brown, 20 min. Remove from heat, add chicken, pimento, and cream cheese. With two forks, mix lightly until blended. Season to taste with salt. Heat oil (1/8" deep) in small fry pan over medium heat. Dip tortillas for a few seconds until blistered and limp. DO NOT CRISP. Spoon 1/3 Cup chicken filling down the center of each tortilla, roll, and place seam down in 9"X13" dish. Spoon whipped cream onto enchiladas, sprinkle with jack cheese. Bake uncovered for 20 minutes @ 375 degrees.

Serves 6

I like to garnish with sliced radishes, olives, cilantro and lime wedges.

Hope you enjoy!

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