1 medium onion, chopped
2 tablespoons unsalted butter
1 (4.5-oz.) can chopped green chiles,
1 (8-oz.) package cream cheese, cut up
3½ cups chopped cooked chicken
8 (8-inch) flour tortillas
2 (8-oz.) packages Monterey Jack
2 cups whipping cream
1 small cam of mild green enchilada sauce
Sauté the onion in the butter until clear and soft. Add about 1/4 cup of the green enchilada sauce, the can of green chiles and the cream cheese you have cubed (so it melts faster)
Stir until cream cheese is melted and then add the chicken. Stir until combined! In a Pyrex baking dish, spray with Pam and pour about 1/2 cup of the green enchilada sauce over the bottom. Taking each flour tortilla, place about 1-2 (depends on size of tortilla you are using) tables in the middle of the tortilla and sprinkle some shredded cheese over the chicken. Roll up and place in baking dish. Proceed using the rest of tortillas! Pour the whipping cream (you might not need all 2 cups but just be sure all of them are covered) over the top and sprinkle the remained of the cheese over the top. Bake in preheated 350 oven until sauce is bubbly and cheese is all melted. Serve with rice and beans.
We had this for dinner when friends came over the other night and they loved it! It is so good and the whipping cream makes the flour tortillas almost crispy! I made a pot of pintos with chopped onion, fresh cilantro, a can of chopped tomatoes with garlic and the meal was really very well received. We had homemade chips and homemade salsa that topped it off! Easy meal to prepare and do ahead of time to where all I had to do was bake the enchiladas 35 min before we were ready to eat! Goya makes a wonderful yellow rice called Amarillo rice and goes so well with the beans and enchiladas! Finished our night with fresh strawberry pie (recipe is on the blog).