4 chicken breasts, cooked and shredded
2T olive oil
1- 4oz can diced green chilies, drained
1 jalapeno pepper, chopped without seeds
1 clove garlic
1 tsp cumin
1 package cream cheese
2 c shredded Monterey jack cheese, divided
½ c water or broth
8 inch flour or corn tortillas (if using corn warm each tortilla in a
skillet over low heat to soften before you add chicken mixture and roll)
1 c heavy cream or half & half
2T olive oil
1- 4oz can diced green chilies, drained
1 jalapeno pepper, chopped without seeds
1 clove garlic
1 tsp cumin
1 package cream cheese
2 c shredded Monterey jack cheese, divided
½ c water or broth
8 inch flour or corn tortillas (if using corn warm each tortilla in a
skillet over low heat to soften before you add chicken mixture and roll)
1 c heavy cream or half & half
Preheat the oven to 375o. Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno, garlic and cumin. 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 heat.
Spoon the chicken mixture into tortillas, and roll up. Place them seam down in a 9x13 baking dish. Sprinkle the remaining cheese over the top and then pour cream over all. Sprinkle with chili powder.
Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on top.
I have made this as a dip before. I added corn to the cream cheese/ chicken mixture and served with tortilla chips.
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