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Creamy Chicken Enchiladas

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“BEAUTIFUL - GOOD ENOUGH FOR COMPANY AND CAN BE PREPARED AHEAD. THE BONUS IS IT TASTES GREAT! I SERVE WITH A MIXED BLACK BEAN SALAD AND WILD RICE.”
READY IN:
35mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Saute onion in butter until soft, add red pepper, cream cheese, 1/2 cup jack and salt/pepper.
  2. Set aside.
  3. Heat oil in pan and dip each tortilla each side for a few seconds until limp.
  4. Spoon 1/3 cup of the filling down the center and roll to enclose.
  5. Set in sprayed 9x13 baking pan seam side down.
  6. (you can cover and refrigerate at this point-bring to room temp before baking) Spoon cream and remaining cheese over enchiladas and bake uncovered for 20 minutes.
  7. Garnish with coriander and lime wedges.

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