As seen on Great Day on KCWI
A nice accompaniment to soup or as a warm open faced sandwich with a side salad or fruit.
- 1/3 cup half and half
- 6 ounces cream cheese, softened
- 2 cups shredded cooked chicken
- 3/4 cup finely chopped onion
- 1/2 tsp. salt
- Tomatillo Sauce or Enchilada Sauce
- 12 8-inch corn tortillas
- vegetable oil
- 3/4 cup shredded cheddar cheese
- 3/4 cup shredded Monterey Jack cheese
- shredded lettuce
- chopped tomatoes
- ripe olives
- sour cream
Beat together half and half and cream cheese until smooth and fluffy. Add chicken, onion and salt to cheese mixture and blend well.
Soften tortillas in hot oil or heat for a few seconds in buttered dish in microwave oven.
Spoon thin layer of sauce in 9 x 13 inch baking dish.
Spread each tortilla with thin layer of sauce.
Place approximately 1/4 cup of chicken mixture down center of each tortilla.
Roll tortillas and place seam side down in baking dish.
Spoon sauce to taste over tortillas.
Cover with foil and bake in preheated oven at 350 degrees for 20 minutes or until hot.
Remove foil and sprinkle enchiladas with Cheddar and Monterey Jack cheeses. Bake chicken for 5 minutes longer or until cheese melts.
Serve with shredded lettuce, chopped tomatoes, ripe olives, sour cream and remaining sauce.
Recipe from Creme de Colorado Cookbook, Junior League of Denver, Colorado 1987