Chicken enchiladas
January 04, 2017
There are only a few thing that all my kids can unanimously agree on -- these chicken enchiladas are a hit with all of them!
They are amazing day of but also make great leftovers.
We like to eat them with my homemade salsa (I'll post a recipe later) and Spanish rice.
The key is the raw tortillas found at Winco or Costco. Are you sick of hearing about them yet? :)
INGREDIENTS
3 to 4 cups shredded chicken breast
2 tablespoons olive oil
1 (4 ounce) can diced green chile peppers, drained
1 jalapeno pepper, chopped
1 clove garlic, minced
1 (8 ounce) package cream cheese
2 cups shredded Monterey Jack cheese, divided
1/2 cup water
8 (10 inch) raw flour toritallas -- Costco has these. This is key to this recipe. Just cook both sides.
1 cup heavy cream
Canned enchilada sauce, divided
INSTRUCTIONS
Preheat the oven to 375 degrees F.
Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, then stir in the cream cheese and half of the Monterey Jack. As the cheese begins to melt, gradually stir in the water. Add the shredded chicken meat and stir into the skillet. Remove from the heat.
Pour half the can of enchilada sauce on the bottom of a 9X13 inch baking dish. Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down baking dish. Sprinkle the remaining Monterey Jack cheese over the top, then pour cream (mixed with other half of enchilada sauce) over all.
Bake for 30 minutes in the preheated oven , or until the enchiladas are golden brown on the top. I like to broil the top for a minute or two to get a nice golden top.
Yum. Enjoy.
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