CHICKEN CREAM CHEESE ENCHILADAS - JOANN

Chicken Cream Cheese Enchiladas - JoAnn image

Provided by Stephanie Dodd

Time 30m

Number Of Ingredients 9

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2 large onions, thinly sliced
2 Tbsp butter
2 c cooked chicken, diced
1/2 c chopped pimiento
6 oz cream cheese, diced
12 6" corn tortillas
2/3 c heavy cream
2 c shredded monterey jack cheese
sliced black olives for garnish

Steps:

1. Separate onions and saute in butter over medium heat until clear and beginning to brown; about 20 minutes. Remove pan from heat and add chicken, pimiento and cream cheese. Mix lightly and season. Soften tortillas by dipping in hot vegetable oil for just a few seconds to soften (or can microwave a little).
2. Spoon about 1/2 cup chicken filling in center of tortilla and roll. Place seam side down in buttered casserole dish. Pour heavy cream down sides of dish about 1/2" deep. Bake uncovered in 375 degree oven for 20 minutes. Remove and sprinkle with cheese. Return to oven and bake until cheese is melted but not brown. Serve with garnish. DIVINE!!