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Penny’s Chicken Cream Enchiladas | Penny’s Chicken Cream Enchiladas
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Penny’s Chicken Cream Enchiladas

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Description

Of course, I made two batches of this recipe. One for the meat eaters and one for the vegetarians. One person in our household thinks this would be even better topped with a red enchilada sauce. It would probably give it a bit more of a kick!


Ingredients

Scale
  • 812 ounce cream cheese
  • 1 jar sliced pimento or 1 roasted red pepper
  • 1/2 onion, diced (optional)
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • 3 cups of shredded chicken OR 1 can of black beans
  • Approx. 10 flour tortillas, 8″
  • 4 ounces whipping cream
  • 2 cups Authentic Mexican Cheese, shredded

Instructions

  1. Heat cream cheese in a large skillet over medium-low heat.
  2. As it melts add the pimento (or red pepper), chili powder, and garlic salt.
  3. Then add either the cooked chicken or the black beans.
  4. If you want, you can also add a little shredded cheese to this mixture too.
  5. Put approximately 1/3 cup of the mixture into a tortilla. Roll up. Place in a slightly greased baking dish.
  6. When you have used all the mixture, brush with whipping cream, coating the edges completely.
  7. Sprinkle with cheese.
  8. Bake at 375 degrees for approximately 20 minutes.

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