This Cheesy Chicken Enchilada recipe takes 20 to 30 minutes to prepare, but is oh, so yummy!
1/4 cup unsalted butter 1 onion, sliced 1 pound boneless, skinless chicken breasts, cut into 1/2 inch pieces 2 cups chunky mild salsa 4 ounces 1/2 teaspoon sea salt 1/3 cup vegetable oil 10 fajita-sized flour tortillas 1/3 cup half-and-half 1 1/2 cups shredded Mexican cheese Tortilla chips
Preheat oven to 350 degrees. Spray a 13×9 pan with nonstick cooking spray.
Melt butter in a large nonstick skillet over medium heat. Add onion; cook until lightly browned. Add chicken, cook until lightly browned. Turn off heat and add salsa, cream cheese and salt.
Heat oil in a small skillet over medium-high heat. Add a tortilla and cook for a few seconds on each side until lightly browned. Remove to a plate covered in paper towels. Repeat with all 10 tortillas.
Spoon chicken filling into each tortilla. Roll and sit enchilada with the seam side facing down on the pan. Drizzle the enchiladas evenly with half-and-half and sprinkle shredded cheese on top.
Bake, uncovered at 350 degrees for 15 minutes or until top is golden. Crumble three handfuls of tortilla chips on top as garnish. Serve with black beans on the side.