Caramelized Onion & Cream Cheese Chicken Enchiladas
We are on day 3 of ‘grill once, eat 3 times.’ We got a huge pack of chicken breast on sale for 1.79/lb so I have had fun coming up with ways to use it up in completely different meals. These enchiladas were a cinch to throw together, using leftover grilled chicken and especially since I caramelized the onions while I was cleaning up the kitchen from lunch. We have been making a version of this recipe for years. I found the recipe from one of our favorite recipe sites, KevinandAmanda.com and have since altered it slightly for our family’s preferences. I hope y’all love them as much as we do!
Caramelized Onion & Cream Cheese Chicken Enchiladas (Adapted Recipe Source)
Ingredients
2 onions, thinly sliced
2 TBSP butter
1 tsp sugar
2 cloves garlic, chopped (fresh is SO much better in this recipe)
2 cups chicken, cooked and diced or shredded
8 oz block cream cheese, softened
10 oz can rotel or Diced Tomatoes with Green Chilies, drained (mild or originial)
(8) 8 inch tortillas
8 oz block of monterey jack cheese, shredded
2 cups heavy cream
Cilantro for garnish
Directions
In a medium saute pan, add the butter, sliced onion, and sugar. Saute over medium/low heat for 20 minutes stirring often until light brown in color. After the onions are light brown, add the chopped garlic to the onions and continue stirring the mixture for 2 minutes, to keep the garlic from burning. Add the cooked chicken, rotel, and cream cheese to the pan with the onions. Continue cooking over medium low heat, stirring constantly until combined.
Divide the filling into 8 portions and wrap inside the tortillas. Put the tortillas side by side in a pam sprayed 13×9 pan. It will be a tight fit. Sprinkle the top with the shredded Monterey Jack Cheese and pour the cream over the top. Bake at 350 degrees for 20 minutes. You can broil the top for a minute or 2 at the end, but watch closely! #TrustMe Let the enchiladas rest for 5 minutes before serving. Top with cilantro and enjoy! YUMMMMMMM!!!!!!
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