These are amazing. They are creamy, cheesy, comforting and not in the least bit healthy. I would make them for all of our friends from church when they had babies. And I’m not joking when I say that husbands would try to convince their wives to have more babies to get these enchiladas. In turn, Allen loved it when friends had babies because he knew it meant one thing. ENCHILADAS. They are that good. This recipe will make 2 – 9×13 pans…one for you to take to a friend and one for you to keep.
2 tbsp butter
1 large onion, diced
4 cups of cooked and shredded chicken breasts
2 cans diced green chilis
1 1/2 blocks of cream cheese, softened
15 (aprox) flour tortillas
4 cups shredded pepper jack cheese
3 cups heavy whipping cream
garnish, cilantro and green onions (optional)
toppings, salsa, avocado, lettuce (optional)
Melt butter over medium heat. Add onions and stir until soft and translucent. Add diced green chilis and continue to cook for 2-3 minutes. Also, add shredded chicken and softened cream cheese. Cook until all ingredients are warm and combined completely. Place chicken mixture down the middle of each tortilla. Roll up and place in 9×13 dishes with seam side down. Repeat with all of the tortillas. Sprinkle the cheese over enchiladas (2 cups over each pan). Pour whipping cream evenly over both pans. Bake at 350* for 20 to 30 minutes or until bubbly.
Serve with your favorite toppings. We love a yummy fresh pico de gallo, sliced avocado and shredded lettuce. On the side, serve your favorite rice beans or salad. Allen and the kids love saffron rice.