Chicken Enchiladas

1 large onion, chopped very fine (I use 1/2 large onion)

2 T. butter

2 c. shredded cooked chicken (about 4-5 small breasts)

1/2 c. chopped pimientos (4 oz jar)

1 (4 oz) can chopped green chiles, drained

8 oz. cream cheese, softened

1 t. cilantro

1/2 t. salt 

1/2 t. pepper

2 c. shredded Monterey Jack cheese, divided

10-12 flour tortillas (Mission brand fajita size)

1 c. whipping cream

Optional Toppings:

Sour cream



For filling: Saute onions in butter in a large skillet over medium heat until soft. Add chicken, pimientos, green chiles, cream cheese, cilantro, salt, pepper, and 1 cup Monterey Jack cheese.   

 Cook over low heat until mixed well and cheese is completely melted.

Place 4-6 tortillas between two damp paper towels.  Microwave 30-45 seconds.  Repeat for remaining tortillas when ready to fill.

 Spoon about 1/3 cup of chicken mixture onto a heated tortilla and roll up to close. Arrange enchiladas seam-side down in a greased 9X13 dish.  (You will need an extra small dish for enchiladas that do not fit.)

Pour the whipping cream over the enchiladas that you plan to bake.  If freezing some, place directly in freezer ziplocs without whipping cream.

Preheat oven to 375 degrees. Bake covered 25 minutes,  then uncover, sprinkle remaining Monterey Jack cheese over enchiladas, and bake until cheese melts. 

Top with your choice of sour cream, salsa, or guacamole.

Yield: 10 enchiladas