Creamy Chicken Enchiladas

A friend of mine shared this recipe with me several years ago, and I am unsure of the original source.  However, it is one of my "go-to" recipes and one that my family enjoys so much.  I will warn you, it's rather "rich and creamy" and will add extra inches to your waist in a minute! :)

I hope you enjoy it as much as we have.

CREAMY CHICKEN ENCHILADAS

1 medium onion, finely chopped

2 Tbsp. butter

1 (4 oz) can chopped green chiles (we like mild)

4 cups chopped, cooked chicken

8 oz. cream cheese, softened

8-10 (8 in.) flour tortillas

16 oz (4 cups) shredded Monterey Jack cheese

2 cups heavy cream

1 can salsa Verde

Saute the onion in the butter in a large skillet over medium heat for 5 minutes.  Add the green chiles and saute for 3 minutes.  Stir in the chicken and cream cheese.  Cook until the cream cheese melts, stirring constantly.  Arrange the tortillas on a work surface and spoon 2 to 3 tablespoons of the chicken mixture down the center of each tortilla. Roll the tortillas to enclose the filling and arrange the seam side down in a lightly greased 9 x 13 inch baking dish.  Sprinkle with the Monterey Jack cheese and drizzle with the cream.

Bake @ 350 degrees F for 30 to 45 minutes or until bubbly and light brown.  

Serve with salsa.

Serves 4-6 people.

*And just for your information, I want to let you know that I try to add my favorite recipes to my "Food" tab at the top of our blog page.  The title is "For the Love of Food."  It includes recipes that I have tried and have had great success with.  I hope you find one your family will enjoy!