Cream Cheese Chicken Enchiladas
1lb boneless skinless chicken meat, cut into bite size pieces
1 medium onion, chopped
1t minced garlic
2T olive oil
8oz cream cheese, cut into chunks and softened
Milk, to thin sauce
2t chili powder
1 cup salsa
12 corn tortillas
2 cups shredded cheese
1 cup cream
In a large frying pan cook chicken, onion, and garlic in olive oil. When the chicken meat is fully cooked and the onions are soft add the cream cheese and stir around a bit to melt and mix up with the chicken and onions. Add a little milk to make a sauce that is about the consistency of gravy. Add chili powder, cumin and salsa. You can taste and add a little salt and pepper to your liking.
Spray a 9x13 pan with non-stick spray. Lay half of the corn tortillas in the pan. Spread half of the chicken enchilada sauce over the tortillas. Sprinkle half the cheese over the sauce. Repeat layers. Pour cream over the top.
Bake at 375 for 30 to 45 minutes, until enchiladas are golden brown on the top. Serve with Spanish rice and refried beans and a big green salad.
The Homestead Kitchen
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