From, "At Your Service... Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.


  • 1 Tablespoon butter or margarine

  • 1 medium onion, chopped

  • 1 (4-ounce) can chopped green chilies, drained

  • 8 ounces cream cheese, chopped, softened

  • 3-1/2 cups chopped cooked chicken breasts

  • 8 (8-inch) flour tortillas

  • 16 ounces Monterey Jack cheese, shredded

  • 2 cups heavy cream


Melt the butter in a large skillet over medium heat.  Add the onion.  Saute for 5 minutes.  Add the green chilies.  Saute for 1 minute.  Stir in the cream cheese and chicken.  Cook until the cream cheese melts, stirring constantly.  Spoon 2 to 3 Tablespoons chicken mixture down the center of each tortilla.  Roll up and place seam side down in a lightly greased 9 x 13-inch baking dish.  Sprinkle with Monterey Jack cheese.  Drizzle with the heavy cream.  Bake at 350 degrees for 45 minutes.

  To lighten this rich sauce, use picante sauce instead of the heavy cream.

4 or 5

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