Chicken Enchiladas

{Definitely in my top 5}
This recipe is adapted from Kevin and Amanda's Recipes, but I changed some things.
2 chicken breasts, cooked and shredded
1 small can of Old El Paso chopped green chilies
1, 8 oz. (250 g) package of cream cheese (you can use light cream cheese if you prefer)
4-6 small tortillas (see note below for larger servings)
2 cups shredded Monterrey Jack Cheese (I added some left over Mozzarella- highly recommended if you like cheese, like me)
1 tomato, chopped (optional, I used a little salsa)
1 pint whipping cream (Half and Half if you'd prefer)

Preheat oven to 350 F. In a small frying pan, saute the chili's and the tomato for about 2 minutes. Add the cream cheese a little bit at a time, until well incorporated and melted. Add a couple pinches of the cheese and the chicken and stir until well mixed. Remove from heat. Grease a 9x9 baking dish with Pam. Fill each tortilla with a few spoon fulls of the chicken mixture, roll up and place in pan, seem side down. Once the pan is full, spoon the remaining chicken mixture over top of the filled tortillas. It should look something like this:
Next, sprinkle the rest of the Monterrey Jack over top and pour the cream over stop of the cheese. Cover with foil and pop it in the oven for about 25-30 minutes, remove foil and bake an additional 10-15 minutes until the cheese is slightly golden on the edges. 
*Note, you can use a larger baking dish and more tortillas if you have more mouths to feed ;) *

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