INGREDIENTS
4 boneless, skinless chicken breast halves
1/2 tsp. salt
1 tbsp. butter
1 medium onion, chopped
1 (8 oz.) package cream cheese, chopped
1 (4 1/2 oz.) can chopped mild green chiles, drained
8 (8 inch) flour tortillas
2 cups shredded Monterey Jack Cheese
2 cups whipping cream
DIRECTIONS
Combine chicken, salt and enough water to cover in a large saucepan. Bring to a boil over medium high heat. Boil for 20 minutes; drain. Chop chicken into 1/2 inch pieces.
Preheat oven to 350°F.
Melt butter in large skillet over medium high heat. Saute onion in hot butter until tender, about 3 minutes. Stir in chicken, cream cheese and green chiles.
Cook the mixture over medium heat, stirring continually, until cream cheese is melted, about 2 minutes.
Spoon 1/4 cup mixture onto center of each tortilla. Roll to enclose filling. Arrange seam side down in a 13×9 inch baking dish.
Sprinkle Monterey Jack on top of the enchiladas. Drizzle with whipping cream. Bake until hot and bubbly, about 25 to 35 minutes.
8 Servings
