I wanted something salty and creamy for dinner last night. And I wanted an excuse to make cilantro lime rice (find the recipe in the February issue of AY Magazine) along with salsa and chips. Hello, creamy chicken enchiladas made with real whipping cream!
I prepare mine with corn tortillas since I have a gluten-sensitive husband. You can use whatever kind of tortillas you prefer. And as for margaritas, even though Friday was National Margarita Day, it’s hard to eat Mexican food without them. Ole’!
- 1 tablespoon butter or margarine
- 1 medium onion, chopped
- 1 (4.5-ounce) can chopped green chiles, drained
- 1 (8-ounce) package cream cheese, cut up and softened
- 3 1/2 cups chopped cooked chicken breast
- 8 (8-inch) corn tortillas
- 2 (8-ounce) packages Monterey Jack cheese, shredded
- 2 cups whipping cream
Melt butter in a large skillet over medium heat; add onion, and saute 5 minutes. Add green chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.
Spoon 2 to 3 tablespoons of 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° for 45 minutes.
READ MORE: Arkansas Food Lover’s Bucket List