Here's my favorite and it's really easy
Chicken Enchiladas
1 tablespoon butter or margarine
1 medium onion finely chopped
1 4.5 oz can green chiles, drained
1 8 oz package cream cheese, cut up and softened
3.5 cups chopped cooked chicken breast (I used canned and drained )
8 8 inch flour tortillas
2 8 oz packages Monterey Jack cheese, shredded
2 cups whipping cream
Melt butter in large skillet over medium heat: add onion and saute' 5 minutes. Add green chiles, saute; 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.
Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas and place, seams side down, in a lightly greased 13 X 9 in baking dish. Sprinkle with shredded cheese and drizzed with ALL of whipping cream.
Bake at 350 degrees for 45 minutes.
When these are done, I cut each one in half to serve. I always spoon salsa down the center and serve.
I serve with the following bean dip:
2 10.5 oz jars jalapeno bean dip (or refried beans with onion and pepper
added)
Guacamole
1 cup chopped green onions
chopped ripe olives
2 cups chopped tomatoes
2 cups shredded Mexican mix cheese
Combine 1 cup sour cream, 1/2 cup mayonnaise, and 1 package taco seasoning mix.
Layer as follows:
Bean dip
guacamole,
sour cream mixture
onion
olives
tomatoes
cheese
Cover and chill before serving with tostito chips
Hope all goes well with the party