creamy chicken enchiladas

How To Make creamy chicken enchiladas

• 1

  Preheat oven to 350. Spray a 9x13-inch baking dish with nonstick spray.
• 2

  Cut up chicken breast into strips and season with essence of Emeril. Cook in large skillet.
• 3

  When you are done place the cooked chicken aside on a plate till ready to use. To make the filling add the chilies, onion and garlic to the medium heated skillet.
• 4

  Sauté until tender, about 4 minutes. Add salt and pepper, sauté' 1 minute longer. Stir in cream cheese and keep stirring till melted.
• 5

  Next toss in the chicken strips and mix well till coated in the cream cheese mixture. Remove from heat.
• 6

  Fill each tortilla with Chicken mixture and roll up. Place seam-side down in the baking dish. Cover enchiladas with shredded cheese.
• 7

  Drizzle half&half over cheese-covered enchiladas.
• 8

  Bake for 30-35 minutes. Serve with Spanish rice, refried beans, or chips and salsa.
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