More White Chicken Enchiladas
Cook Time
35
mins
Calories
438
Serving Size
6
Carbs
16.4
Fat
26.7
Protein
32.9
Photo by:
BusinessAmongMoms
description
You can omit the cilantro if you like... but it's AMAZING!
ingredients
- 1 tbsp oil (your preference)
- 1 small onion (diced)
- 1 small can chopped green chilis
- 3 boneless, skinless chicken breasts
- 4 oz (1/2 package) cream cheese
- 8 flour tortillas
- 1 c Monterey Jack cheese
- 2 tbsp chopped fresh cilantro
- 2/3 c heavy cream
directions
- Heat oil in skillet, add chilis and onions. Saute for 3-5 minutes until onions begin to caramelize.
- Add chicken. You may cut into large pieces or leave whole, whatever you prefer. Cook in onion/chili mixture over medium high heat, stirring frequently, until chicken is no longer pink. About 10-15 minutes.
- Meanwhile, blend cilantro with cream to create the sauce. You can use a food processor, blender, hand blender, or, use chopper to chop cilantro finely and whisk briskly into cream to blend flavors.
- When chicken is done, remove from pan and shred using 2 forks. Place back into pan.
- Add cream cheese and cook until melted. Mix well.
- Spray bottom of baking dish with cooking spray. Fill each tortilla with about 2 tbsp of the chicken mixture and roll. Place seam side down into dish. Repeat with remaining tortillas.
- Pour cream sauce evenly over enchiladas, then top with cheese. Bake uncovered at 350 degrees for about 20-25 minutes or until the cheese becomes light golden and bubbly
submitted by BusinessAmongMoms.com - full details here!