One of my coworkers has been making this recipe for a few months. She gave it to another coworker & after seeing them eat the leftovers, I had to try it. It was fairly easy, made with on hand ingredients, made great leftovers for work & the hubby loves it!
1/2 stick butter
8 oz cream cheese (I used 1/3 less fat)
1 onion, finely chopped (they used yellow; I used small Vidalia)
2 small cans chopped green chilies
approximate 1.5 lbs chicken breasts, cooked & shredded (I boiled; one coworker George Forman’d hers)
1/2 cup shredded cheddar
approximate 1/2 cup heavy whipping cream (Walmart I went to was out so I used about 2/3 c half & half)
medium sized tortilla (I used 7)
Saute butter, onion, & green chilies on a medium to large sauce pan until soft (about 10 minutes).
While that was cooking, I shredded my boiled chicken breasts. Preheat oven to 350. Add cream cheese, stir & cook until mixed in. Add chicken and stir until combined. Spoon mixture into tortillas. Eileen & I like to close up one end burrito style. Kim likes open ended. Either way, you’re good. I filled up a 9×13 baking dish with 6 then squished one on the side to use up the last of the chicken mixture.
Sprinkle cheese on top~ I probably used a little more than a 1/2 cup. Pour cream on top.
Here’s what it looked like once cooked ~ minus the two I put on my plate. You could serve with rice, but it’s pretty heavy. I ate two and nothing else & was stuffed. I took one for lunch today with a small salad & that was good too. Enjoy!