Recipes

Chicken Enchiladas

A family favorite! When Alexander was little I had to make a separate one with no onions!

• 1/3 c.
  Half & half
• 2 pkg (3 oz. ea.)
  Cream cheese, softened
• 2 c.
  Chopped & shredded, cooked chicken
• 3/4 c.
  finely chopped onion
• 1/2 tsp.
  Salt
• 12
  Tortillas
• 3-4 cans
  Green chili enchilada sauce
• 1 1/2 c.
  Shredded cheese (combo of Cheddar & Monterey Jack)
• Shredded lettuce, tomatoes, olives
• Sour cream, guacamole

Beat together the half & half & cream cheese until smooth & fluffy. Add chicken, onion & salt. Mix well. Soften tortillas in hot oil. Spoon a thin layer of enchilada sauce in a 9x13 baking dish. Dip tortilla in sauce. Arrange about 1/4 c. chicken mixture down center of each tortilla; roll. Place seam side down in pan. Spoon sauce over tops of tortillas. Cover with foil. Bake at 350° for 20 mins. Remove foil. Sprinkle with cheese & bake 5 mins. longer. Serve with toppings.