Chicken Enchiladas

I'm sure most of you have a recipe for enchiladas. Here's mine. It's an adaptation from an old recipe Lauren gave me years ago, presumably from Southern Living.

Chicken Enchiladas

2 large chicken breasts
8 large flour tortillas
2 tbsp butter
1 large white onion (diced)
1 jalapeno (seeded & diced)
1 can Rotel
4 oz can green chilies
8 oz pkg cream cheese
2 cups shredded monterey jack cheese
1 1/2 cups whipping cream

Pre-heat oven to 350 degrees.

Bring water & chicken to a boil, reduce to medium-high & keep cooking for 10-15 minutes (or until no longer pink inside).

With 2 forks, shred the chicken breasts in a bowl & set aside.

Cook butter, green chilies, onion, Rotel, & jalapeno for a few minutes. Add in cream cheese until softened.

Add shredded chicken to cream cheese mixture & blend well.

Lightly grease 9x13 baking dish.

Take tortillas & roll 1/2 cup cream cheese/chicken mixture in each tortilla & lay side-by-side in baking dish.

Sprinkle with monterey jack cheese.

Top with whipping cream (pour it evenly over entire dish).

Cook uncovered for 30 minutes.

Serve with sour cream, Tabasco & refried beans.

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