Ingredients 2 pans of chicken enchiladas
16 oz Cream cheese
8 oz Non sweetened whipping cream
1 Sweet onion finely chopped
24 Flour tortillas-enchilada size
1 packages Monterey jack our pepper jack cheese (shreaded)
8 oz Can green enchilada sauce
3 lb boiled shredded chicken breasts (may use canned)
how to make 2 pans of chicken enchiladas
Mix softened cream cheese with cream.
Add onions and shreaded chicken.
Place generous amounts of filling to each tortilla and roll up enchilada style.
Place seam side down in greased 9" x 13" baking pan.
Pour 2 cans of enchilada sauce over each pan.
Divide the shreaded cheese in half and sprinkle over each pan of enchiladas
Bake at 350°F for 30 min
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