1/3/12

Fatty Fatty Two by Four (Creamy Chicken Enchiladas)

Go on ahead and put your lounge pants on.  

For those of you who have set new years resolutions to eat healthier, you should probably stop reading now.  I don't think that if I tried I could have made this dish more fattening.  

Why would I make such a fatty meal?  Because I was entertaining guests and decided to not subject them to the point counting.  I decided to subject them to heavy whipping cream instead. 

BAM. 

See those blurry cheese biscuits in the corner?  Look for those guys tomorrow.   


Creamy Chicken Enchiladas
from Southern Living

1 tbl butter
1 onion, chopped
1 4 1/ 2 oz of chopped green chilies, drained
1 8 oz pack of cream cheese
3 1/2 cups of cooked chicken, chopped
8 flour tortillas
2 cups of heavy whipping cream
16 oz shredded Mexican cheese

Preheat oven to 350 

Melt the butter in a large pot, add the onion and cook for about five minutes.  Add the green chilies and cook for a minute.  Add the cream cheese and the chicken, cook until the cream cheese is melted. 

Put about 3 tbl of the chicken mixture in the center of a tortilla.  Roll it up and place it in a greased baking dish, seam side down.  Repeat with remaining tortillas.

Top with cheese and whipping cream.  

Bake for about 30 minutes.  
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