Taken from bakin' and eggs
2 tablespoons olive oil1 large onion, diced
1 large garlic clove, minced
2 1/2 cups cooked chicken, shredded (about 3 chicken breasts)
1 (4 ounce) can diced green chilies
1/4 cup diced jalapeno peppers (optional)
8 ounce block cream cheese, softened
Salt and pepper, to taste
12 (6 inch) flour tortillas
1 cup heavy cream
2 cups shredded Monterrey jack cheese
Cooking spray
Salsa
Sour cream
Directions:
Preheat oven to 350 degrees. Prepare a 9 x 13 glass baking dish with cooking spray.
Heat olive oil in a large skillet and saute onions until they begin to soften and become translucent. Add garlic, chilies and peppers and cook for another 2-3 minutes.
Remove from heat and stir in cream cheese and chicken. Season with salt and pepper.
Spoon mixture into tortillas, roll and place seam side down in baking dish. Pour cream over enchiladas and cover with cheese. Bake for about 30 minutes, or until cream thickens and cheese is bubbly.
Serve with salsa and sour cream.
Yield: 6-8 servings
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