Wednesday, November 2, 2011

Chicken Enchilada


3 to 4 pounds chicken thighs, skinless and boneless
1 medium onion, diced
salt to season
2 packages cream cheese (8-oz each)
1/2 pint whipping cream
1 package flour tortilla, 10 count (16-oz)
1 package green chili enchilada sauce (19-oz)
2 to 3 cups shredded cheddar cheese
Salsa for topping


Boil chicken and shred; place in a large bowl. Add onion and sprinkle salt to taste. In a separate bowl, combine cream cheese and whipping cream. Mix until smooth. Add to chicken and onion;  mix together. Place filling onto each tortilla and roll up. Place on greased 9X13-inch pan. (8 to 10 rolls should fit, depending on thickness of rolls.) Pour enchilada sauce over and sprinkle cheese on top. Bake at 350 degrees for 30 minutes. Serve with salsa. YUMMY!!!

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