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Chicken Enchiladas

This is a recipe requested over and over again. It was originally introduced to me by Kim C.—thanks, Kim!—and I’ve just changed it a wee little bit. It’s a definitive crowd pleaser and delicious as is or topped with lettuce and tomato and accompanied by Mexican corn, rice, and refried beans. Even the kids like it.


Half an onion, diced

4-5 chicken breasts, cooked and diced

8-oz block of cream cheese

Cumin to taste (around 1 tsp is generally good)

8-oz block of pepper jack cheese, grated

16-oz carton of whipping cream (light or heavy makes no difference)

Flour tortillas


Saute onion until soft and transparent. Soften cream cheese in microwave safe bowl until creamy; mix together with onion, chicken, and cumin. Spoon the chicken and cream cheese mixture into the tortillas (usually a few teaspoons adequately fills one tortilla, but fill to your taste), and roll. Line, seam side down, in a greased 9×13 baking dish. Cover tortillas with shredded Monterey jack cheese. Pour whipping cream over top of everything, evenly distributing over baking dish. Cover dish with foil and bake for 30-35 minutes. Remove foil and continue baking an additional ten minutes or until top is lightly browned.

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