I have tried various chicken enchilada recipes over the years, but none of them have quite hit the spot...until this recipe. This recipe is from the Junior League of Birmingham's cookbook and it is the recipe that Fletcher's mom makes. One night a few months ago Fletcher requested the recipe, and I am so glad he did! I have finally found my go to enchilada recipe. I do not like the taste of enchilada sauce, so I think that is part of the reason I had such a hard time finding a recipe I liked.
Creamy Chicken Enchiladas
Boneless, skinless chicken breasts, cooked
1 Tbsp. butter
2 Tbsp. chopped onion
2 Tbsp. chopped green chiles
3 oz. cream cheese, diced
1 cup whipping cream
1 cup grated monterey jack cheese
1 cup salsa
Cook chicken. In a saucepan, melt butter. Add onion and saute. Add green chiles and cream cheese, stir constantly until blended. Remove from heat and stir in chicken. Soften tortillas according to package directions. Place about 3 tbsp. of chicken mixture into tortillas and top evenly with salsa and cheese. Roll up tortillas and place, seam-side down in a greased casserole dish. Pour whipping cream over enchiladas, top with remaining cheese. Cook at 350 for 25 minutes or until hot and bubbly.