It’s time for another Taco Tuesday! This is a fun series where we taco ’bout all of our favorite Mexican dishes. Turns out lots of us could live on chips and salsa! You are my people. Today’s recipe is a family favorite and one that my mother in law is known for. She shared this recipe with me years ago and I have been happily serving it up ever since. As I shared yesterday, this past weekend we kicked off our very first Supper Club (you can read all about that here) and I served these tasty Chicken Enchiladas.
These Chicken Enchiladas are definitely rich due to the whipping cream, but they turn out delicious every time I make them. They are great for a dinner party or to take for a big group dinner while traveling because you can prep the entire pan of enchiladas beforehand and pop them in the oven when you are ready to eat. Since one of my friends I was hosting is a pescatarian, I made a shrimp batch using the Trader Joe’s Argentinean Red Shrimp that I cooked and chopped and they were delish!
1 T. Butter
1 Medium Onion, Chopped
1 (4 oz) Can Green Chiles, Chopped
1 (8 oz) package of cream cheese, cut up, softened
3.5 Cups Chopped, Cooked Chicken Breast
8 Flour Tortillas
1 package (8 oz) shredded Monterey Jack cheese
3/4 cup of whipping cream
- Melt butter in skillet over medium heat. Add onion. Saute 5 minutes.
- Add green chiles, saute 1 min.
- Stir in cream cheese and chicken stirring constantly until cream cheese melts.
- Spoon 2 to 3 T of chicken mixture down center of each tortilla.
- Roll up tortillas and place seam side down in lightly greased 13 x 9 baking dish.
- Sprinkle with Jack cheese and drizzle whipping cream.
- Cover with foil.
- Bake at 350 degrees for 30 minutes.
- Remove foil and bake for additional 15 minutes.
Happy Taco Tuesday my friends! To see all the past Taco Tuesday posts click HERE. Enjoy.