Name: Creamy Chicken Enchilada Casserole
Ingredients: 1 Tbsp butter; 1 medium onion (chopped); 1 4.5 ounce can chopped green chilies (drained); 1 8 ounce package cream cheese (cut up into cubes and softened); 3 1/2 cups shredded chicken (grilled, canned, or frozen and thawed); 8 8 inch flour tortillas; 2 8 ounce packages Monterey Jack cheese (shredded); 2 cups whipping cream

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Creamy Chicken Enchilada Casserole

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Ingredients

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1 Tbsp butter
1 medium onion (chopped)
1 4.5 ounce can chopped green chilies (drained)
1 8 ounce package cream cheese (cut up into cubes and softened)
3 1/2 cups shredded chicken (grilled, canned, or frozen and thawed)
8 8 inch flour tortillas
2 8 ounce packages Monterey Jack cheese (shredded)
2 cups whipping cream

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Instructions

Melt butter in a large skillet over medium heat. Add onions and saute’ 5 minutes.
Add green chilies, saute’ 1 minute
Stir in cream cheese and chicken. Cook, stiring constantly, until cheese melts.
Spoon 2-3 Tablespoons of the chicken mixture down the center of each tortilla. Roll up tortillas and place seam down, in a lightly greased 9×13″ baking dish.
Sprinkle with Monterey Jack cheese and drizzle with whipping cream.
Bake at 350° for 45 minutes