Chicken Enchiladas
- 1 3/4 lb. boneless skinless chicken breasts
- 1 medium mild yellow onion
- 2 Tbsp. oleo
- 1 (4 oz.) can chopped green chilies
- 8 oz. low-fat light cream cheese, softened
- 16 oz. Colby-Monterey Jack cheese, shredded
- 1 1/2 c. heavy whipping cream (not whipped)
- 8 large flour tortillas
- Cover chicken breasts with water and bring to a boil. Turn off heat and let set, covered, for 1 to 1 1/2 hours, until done. Cut or shred into small pieces. Saute onion in oleo over medium heat until tender. Add green chilies and saute for 2 minutes. Add cream cheese and chicken. Put 1/2 cup chicken mixture in each tortilla and roll up. Place each tortilla seam side down in a greased or sprayed baking dish. Sprinkle cheese evenly over tortillas. Pour whipping cream over all. Bake, uncovered, in 350u0b0 oven for 30 to 40 minutes.
boneless skinless chicken breasts, yellow onion, oleo, green chilies, lowfat light cream cheese, colbymonterey jack cheese, heavy whipping cream, flour tortillas
Taken from www.cookbooks.com/Recipe-Details.aspx?id=37473 (may not work)