Enchiladas de pollo con queso crema y chile verde

Ingredientes

• 1 pound cooked chicken ((shredded or cubed))
• 1/4 cup butter
• 1/2 onion (, diced)
• 4 oz green chiles (, drained)
• 3 oz cream cheese
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp cumin
• 8-10 fajita-size flour tortillas
• 1/3 cup heavy cream
• 1 cup Monterey Jack cheese (, shredded)

Preparación

1. 1

   Heat oven to 350 degrees F.

2. 2

   Melt butter in a large skillet over medium heat.

3. 3

   Add onion and cook, stirring frequently, until softened. About 5 minutes.

4. 4

   Add cooked chicken, green chiles, cream cheese, salt, pepper, and cumin.

5. 5

   Continue cooking until cream cheese is melted and ingredients are fully incorporated. Remove from heat.

6. 6

   Spoon roughly 1/3 cup filling down the center of each tortilla.

7. 7

   Roll closed and set seam-side down into a baking dish.

8. 8

   Repeat with remaining tortillas until filling runs out.

9. 9

   Drizzle evenly with cream and sprinkle with shredded cheese.

10. 10

    Bake, uncovered, for 20-25 minutes or until cheese is melted and tops are golden brown.