Sat 23 Aug, 2003 01:45 pm
CREAMY CHICKEN ENCHILADAS
2 tablespoons butter
1 large onion, peeled and thinly sliced
3/4 cup shredded, cooked chicken (about 1/2 large breast)
2 tablespoons diced canned green chilies (or more to taste)
3 ounces cream cheese, diced
salt to taste
oil for frying
4 flour tortillas
1/3 cup heavy cream
1 cup grated Monterey Jack or other mild white cheese
Heat the butter in a skillet and add the onion, cooking over very low heat, stirring occasionally for 20 minutes until limp, but not brown; remove from heat. Add the shredded chicken, chilies and diced cream cheese. Mix them lightly with a fork to blend and add salt to taste.
Preheat the oven at 375 degrees F.
In another small skillet, heat about 1/4 inch of oil. Fry the tortillas one at a time for a few seconds, until they blister and become limp, not letting them become crisp; drain on paper towels.
Spoon 1/4 of the filling down the center of each tortilla and roll them. Placed the filled enchiladas, seam side down, in a baking dish and moisten the tops with the cream. Sprinkle on the grated cheese and bake them, uncovered, for 20 minutes.
Chopped green onions
Sliced black olives