Chicken Enchiladas

Chicken Enchiladas
Servings: 10 Yield: 10 enchiladas Prep 20 mins Cook 10 mins Bake 350°F 23 mins


  • 4 tablespoons unsalted butter
  • 1 onion sliced
  • 1 pound boneless, skinless chicken breasts, cut into small dice
  • 1 4 ounce can diced green chiles, drained
  • 3 ounces cream cheese
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 10 fajita-size flour tortillas
  • 1/3 cup half-and-half
  • 1 cup grated Monterey jack cheese

Make It

1. Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.

2. Melt butter in a large nonstick skillet over medium-heat. Add onion and cook for 5 minutes, stirring occasionally. Add chicken and cook 5 more minutes. Stir in chiles, cream cheese and salt. Turn off heat and stir until smooth.

3. Place oil in a small skillet and heat over medium-high heat. Place a tortilla in the oil and cook for a few seconds until tortilla becomes limp. Remove to a paper towel lined tray and repeat with the remaining tortillas.

4. Spoon about 1/3 cup of the filling down the center of each tortilla. Roll and set seam side down in baking dish. Pour half-and-half evenly over the top and sprinkle with the grated cheese.

5. Bake uncovered at 350 degrees F for 23 minutes or until top is golden. Allow to cool slightly before serving.