Cheesy Chicken Enchiladas
Serving Size / Yield
- 3 Large Chicken Breasts
- 1 tsp Salt
- 2 tbs Olive Oil
- 1 Onion, chopped
- 1 pkg Cream Cheese, 8 oz.
- 1 pkg Taco Seasoning Mix, 1 oz
- 1 can Green Chilies, 4.5 oz
- 6 Flour Tortillas, 10 inches
- 2-3 cups Shredded White American Cheese
- 2 cups Whipping Cream
Start by placing the chicken in a large pot and covering it with one inch of water and add salt.
Turn the heat on medium-low and cover the pot, until the water begins to boil. Lower heat to a simmer and let chicken cook for about 10-15 minutes or until chicken is cooked through.
Remove chicken from the pot and set aside.
In a skillet, sauté the onion in olive oil until tender.
Add in cream cheese, taco seasoning and green chilies (with liquid) to the skillet.
Put heat at low and stir until all ingredients are well incorporated and cream cheese is melted.
Shred chicken with two forks and blend into the cream cheese mixture until thoroughly combined.
Coat a 13x9 baking dish with cooking spray.
Evenly fill the tortillas with the chicken mixture and roll into enchiladas.
Place enchiladas in the baking dish, seam-side down.
Place salsa over enchiladas and sprinkle shredded cheese on top.
Pour whipping cream over cheese and cover the dish with aluminum foil.
Bake for 40 minutes at 350 degrees.
Remove foil and continue baking for an extra 10 to 15 minutes or until cheese has started to brown.
Serve with salsa.