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Caramelized Onion & Cream Cheese Chicken Enchiladas
Today's meal plan is going to be a little different! I am turning over
the reigns for the week! More on that later. But first I want to share
our yummy dinner from last night! These Caramelized Onion and Cream
Cheese Chicken Enchiladas have been a family favorite for years!
Caramelized Onion & Cream Cheese Chicken Enchiladas
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 13x9 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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