From, "At Your Service... Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Melt the butter in a large skillet over medium heat. Add the onion. Saute for 5 minutes. Add the green chilies. Saute for 1 minute. Stir in the cream cheese and chicken. Cook until the cream cheese melts, stirring constantly. Spoon 2 to 3 Tablespoons chicken mixture down the center of each tortilla. Roll up and place seam side down in a lightly greased 9 x 13-inch baking dish. Sprinkle with Monterey Jack cheese. Drizzle with the heavy cream. Bake at 350 degrees for 45 minutes.
NOTE: To lighten this rich sauce, use picante sauce instead of the heavy cream.
SERVES: 4 or 5
- 1 Tablespoon butter or margarine
- 1 medium onion, chopped
- 1 (4-ounce) can chopped green chilies, drained
- 8 ounces cream cheese, chopped, softened
- 3-1/2 cups chopped cooked chicken breasts
- 8 (8-inch) flour tortillas
- 16 ounces Monterey Jack cheese, shredded
- 2 cups heavy cream
TO PREPARE:
Melt the butter in a large skillet over medium heat. Add the onion. Saute for 5 minutes. Add the green chilies. Saute for 1 minute. Stir in the cream cheese and chicken. Cook until the cream cheese melts, stirring constantly. Spoon 2 to 3 Tablespoons chicken mixture down the center of each tortilla. Roll up and place seam side down in a lightly greased 9 x 13-inch baking dish. Sprinkle with Monterey Jack cheese. Drizzle with the heavy cream. Bake at 350 degrees for 45 minutes.
NOTE: To lighten this rich sauce, use picante sauce instead of the heavy cream.
SERVES: 4 or 5
