Picky, picky, picky! That’s me when it comes to food. These enchiladas are the best I’ve ever tasted. They are also the richest. One of the greatest features of this recipe is that they can be frozen half way through preparation. Instant dinner party. The recipe says 14 enchiladas. My experience is more like 21; it never hurts to have more tortillas on hand. Literally. Muchas gracias to Austin Ann – a great cook and even better friend. I would add photos, but am still challenged there; will overcome soon. Enjoy!
14 flour tortillas
4 whole chicken breasts, cooked and shredded
2 T. butter
1 large can green chilies
1 onion, chopped
1 large tub (12 oz) cream cheese
1 large package shredded Monterrey Jack cheese
1-1/2 cups whipping cream
Boil chicken and shred into pieces. Set aside. Saute green chilies and onion in butter until soft and translucent. Add cream cheese to this mix and stir over low heat. Assemble enchiladas with this mixture and the shredded chicken. The enchiladas can be frozen at this point. When ready to cook, cover the enchiladas with the cheese. Pour whipping cream over the top. Bake at 350-degrees, uncovered, for 25-30 minutes. They will be slightly brown when ready.
*Not a low-calorie dish – Ha!