1 lb chicken, cooked and diced 1 onion, chopped
2 cans green chilies 1 T butter or margarine
2 pkgs cream cheese 12 tortillas
1 pint cream 1 lb monterey jack cheese, grated
grated
1. Sautee onions in butter, add green chilies and cream cheese, cook over low heat, stirring continuously �til cheese is melted and mixture is smooth
2. Remove from heat and add cooked chicken
3. Spoon mixture into tortilla shells, roll, and place seam-side down
in greased 9x11" casserole
4. Pour cream over filled tortillas and sprinkle grated cheese over
the top
5. Cover casserole in aluminum foil
6. Bake for 40 minutes at 350 degrees, uncover casserole and bake
an additional 5-10 minutes to lightly brown cheese
NOTE: This recipe is easily modified for calorie/fat content - I have
successfully substitued non-stick spray for the butter, non-fat or
light (neufchatel) cream cheese, 2% milk in place of cream, and
non-fat versions of the monterey jack cheese (OR reduced the amount
of cheese). The resulting dish is actually not as heavy, but still
delicious.
*NOTE: For MORE spice/bite, use monterey jack cheese with jalapenos.
