Recipe by Fox 8's Kristi Capel
Preheat Oven: 350.
Bake: 20-30 minutes.
3-4 boneless chicken breast, boil them and chop them into small chunks or shred them
1 bar cream cheese
1 small can chopped green chilis
1 8oz container of heavy whipping cream
1 jar of Salsa Verde
Large bag of shredded cheeses, four-cheese Mexican blend
1 pack of tortillas
Chop up about a 1/2 cup of onion and 1 clove of garlic. Sautee them in a pan until the onions are translucent. Add the bar of cream cheese and stir that all together, then add the can of chopped green chili's and stir it all together making a creamy sauce. Add about 1/2 teaspoon of each of the spices. I always just do these to taste, no method to the madness! Add the chopped up chicken and stir it all together!
Use a casserole dish lightly greased or sprayed with Pam. Place a spoonful of chicken mixture into a tortilla, spread it out long ways and roll up, line then in the dish. When you run out of mixture or shells or space then you're done, hehe! normally makes 8 if you use large tortillas. They are great for putting in an 8x8 pan and freezing half of them! they freeze so well!
Pour the heavy whipping cream over the top till the enchilada's are about halfway covered on the side. Then pour a nice layer of the salsa verde over top then cover with a good layer of cheese!