To cut down on prep time, use rotisserie chicken in the enchiladas.
Servings and Ingredients
|2 tbsp.||Hy-Vee unsalted butter|
|2||medium onions, halved width-wise and sliced|
|1 ¼ lbs.||boneless, skinless chicken breast, cut into strips|
|6 oz.||Hy-Vee reduced-fat cream cheese, cubed|
|1||(4-oz.) can Hy-Vee diced green chilies, drained|
|1||(2-oz.) jar pimientos, drained|
|8||(8-inch each) Hy-Vee flour tortillas|
|⅔ c.||Hy-Vee whipping cream|
|2 c.||Hy-Vee finely shredded taco cheese|
Things To Grab
- Large skillet
- Meat thermometer
- 9-by-13-inch baking dish
- Preheat oven to 350 degrees.
Melt butter in a large skillet over medium heat. Add onion and cook until tender. Stir in chicken and cook until browned and internal temperature reaches 165 degrees. Stir in cream cheese, chilies and pimientos.
Spoon 1/4 cup of chicken mixture down center of each tortilla. Tightly roll tortilla and place seam-side-down in 9-by-13-inch baking dish. Pour cream over top and sprinkle with cheese.
Cover and bake for 30 minutes.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 100mg
- Sodium: 670mg
- Total Carbohydrates: 34g
- Protein: 29g
Hy-Vee Finely Shredded Taco Cheese package.