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Creamy Chicken Enchilada Casserole

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Ingredients

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  • 1 Tbsp butter
  • 1 medium onion (chopped)
  • 1 4.5 ounce can chopped green chilies (drained)
  • 1 8 ounce package cream cheese (cut up into cubes and softened)
  • 3 1/2 cups shredded chicken (grilled, canned, or frozen and thawed)
  • 8 8 inch flour tortillas
  • 2 8 ounce packages Monterey Jack cheese (shredded)
  • 2 cups whipping cream

Instructions

  1. Melt butter in a large skillet over medium heat. Add onions and saute’ 5 minutes.
  2. Add green chilies, saute’ 1 minute
  3. Stir in cream cheese and chicken. Cook, stiring constantly, until cheese melts.
  4. Spoon 2-3 Tablespoons of the chicken mixture down the center of each tortilla. Roll up tortillas and place seam down, in a lightly greased 9×13″ baking dish.
  5. Sprinkle with Monterey Jack cheese and drizzle with whipping cream.
  6. Bake at 350° for 45 minutes