Tom’s Creamy Chicken Enchiladas

Portions:6
Cooking Time:45 minutes
Share on Facebook Print Recipe

Equipment

Ingredients

  • 12 corn tortillas
  • Salad oil for frying
  • ⅔ cup whipping cream
  • 2 cups shredded Jack cheese
  • 2 large onions chopped
  • 2 tablespoons butter
  • 2 cups diced cooked chicken or turkey
  • ½ cup sweet red peppers or pimento diced
  • 2 small 3 oz. each packages cream cheese

Instructions

  • Preheat the oven to 375°F (190°C).
  • Heat salad oil in a frying pan over medium heat.
  • Fry the corn tortillas one at a time until they are just pliable.
  • Drain on paper towels.
  • In a separate pan, melt the butter over medium heat and sauté the chopped onions until they are limp.
  • In a mixing bowl, combine the sautéed onions, diced chicken or turkey, diced red peppers or pimento, and the cream cheese.
  • Mix lightly and add salt to taste.
  • Spoon approximately 1/3 cup of the filling into each tortilla, then roll them up and place them seam side down in a 9 x 13 inch baking dish side by side.
  • Moisten the tops of the tortillas with the whipping cream.
  • Sprinkle the shredded Jack cheese evenly over the top of the enchiladas.
  • Bake uncovered in the preheated oven for 20 minutes, or until heated through and the cheese is melted and bubbly.
  • Serve with lime wedges for squeezing over each serving.

Notes / Tips / Wine Advice:

Wine Advice:

Pair these creamy enchiladas with a light and crisp white wine like Sauvignon Blanc or a fruity, slightly sweet Riesling. These wines will balance the rich creaminess of the dish and enhance its mild flavors.

Nutritional Information

Calories: 600 kcal | Carbohydrates: 35 g | Protein: 30 g | Fat: 40 g | Fiber: 4 g | Sugar: 3 g
————————————————————————————————–
Course Chicken / Main Dish
Cuisine Mexican