Description
Wonderful, cheesy chicken enchiladas that are easy to prepare. Everyone I have made these for loved them! These are great with a little salsa, guacamole and sour cream on top!
Ingredients
- 4 bone-in chicken breast halves
- 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
- ½ cup water
- 8 (10 inch) flour tortillas
- 1 cup heavy cream
Instructions
- Place the chicken breast halves into a saucepan
- and fill with enough water to cover. Bring to a boil
- and cook until the chicken is cooked through
- about 20 minutes. Remove from the water
- and set aside to cool.
- Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken meat from the breasts
- and discard the skin and bones. Set aside.
- 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
- until fragrant
- then stir in the cream cheese and half of the Monterey Jack. As the cheese begins to melt
- gradually stir in the water. Chop the chicken meat
- and stir into the skillet. Remove from the heat.
- Spoon the chicken mixture into tortillas
- and roll up. Place the rolls seam side down in a 9×13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top
- then pour cream over all.
- Bake for 30 minutes in the preheated oven
- or until the enchiladas are golden brown on the top.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 8