chicken cream cheese enchiladas - joann
(1 rating)
No Image
This is a recipe from a 1985 Kansas City Junior League Cookbook and is perfect for any occasion. Delicious!
(1 rating)
yield
12 serving(s)
prep time
10 Min
cook time
20 Min
Ingredients For chicken cream cheese enchiladas - joann
-
2 lgonions, thinly sliced
-
2 Tbspbutter
-
2 ccooked chicken, diced
-
1/2 cchopped pimiento
-
6 ozcream cheese, diced
-
126" corn tortillas
-
2/3 cheavy cream
-
2 cshredded monterey jack cheese
-
sliced black olives for garnish
How To Make chicken cream cheese enchiladas - joann
-
1Separate onions and saute in butter over medium heat until clear and beginning to brown; about 20 minutes. Remove pan from heat and add chicken, pimiento and cream cheese. Mix lightly and season. Soften tortillas by dipping in hot vegetable oil for just a few seconds to soften (or can microwave a little).
-
2Spoon about 1/2 cup chicken filling in center of tortilla and roll. Place seam side down in buttered casserole dish. Pour heavy cream down sides of dish about 1/2" deep. Bake uncovered in 375 degree oven for 20 minutes. Remove and sprinkle with cheese. Return to oven and bake until cheese is melted but not brown. Serve with garnish. DIVINE!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT