Heat oven to 350 degrees. Grease a 9x13 inch baking dish.
Melt butter in a large skillet over medium heat. Add garlic and onion and cook 5 minutes. Add chicken and cook 5 more minutes. Turn heat off and stir in chilies, cream cheese, and salt.
Spoon the filling into tortillas and roll, placing seam side down in greased baking pan. Repeat with remaining nine. Drizzle enchiladas with ½ & ½ and top with cheese.
Bake 23 minutes until golden brown.
Originally Submitted
8/31/2011
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