Creamy Chicken Enchiladas -- Quad-Cities Online Recipe Book
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Main Dishes:

Creamy Chicken Enchiladas

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Ingredients

1 tablespoon butter or margarine
1 medium onion, chopped
1 can (4-1/2 ounces) chopped green chiles, drained
8-ounces cream cheese, cut up and softened
3-1/2 cups cooked chicken breasts, chopped
8 (8-inch) flour tortillas
8 ounces Mexican four cheese blend, shredded
2 cups whipping cream

Instructions

Melt butter in a large skillet over medium heat. Add onion; saute 5 minutes. Add chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cheese melts. Spoon 2-3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas; place seam side down, in a lightly greased 12x9-inch baking dish. Sprinkle with Mexican four cheese blend; drizzle with whipping cream. Bake at 350 degrees for 45 minutes.

Janice Klawon
Rock Island



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  Today is Tuesday, July 29, the 210th day of 2014. There are 155 days left in the year.

1864 -- 150 years ago: Col. H.F. Sickless informs us that there will be new organization of troops in this state under the call for more men.
1889 -- 125 years ago: James Normoyle arrived home after graduating from West Point with honors in the class of 1889. He was to report to Fort Brady, Mich., as second lieutenant in the 23rd Infantry.
1914 -- 100 years ago: Austria Hungary declared war on Serbia. Germany and Austria refused an invitation of Sir Edward Grey to join Great Britain at a mediation conference.
1939 -- 75 years ago: Dr. William Mayo, the last of the three famous Mayo brother surgeons, died at the age of 78.
1964 -- 50 years ago: One of the biggest horse shows of the season was held yesterday at Hillandale Arena on Knoxville Road under the sponsorship of the Illowa Horsemen's Club.
1989 -- 25 years ago: Davenport is like a gigantic carnival this weekend with the Bix Arts Fest taking over 12 square blocks of the downtown area. A festive atmosphere prevailed Friday as thousands of people turned out to sample what the Arts Fest has to offer.








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