CREAM CHEESE CHICKEN ENCHILADAS

{makes one 9x13 pan}

3 chicken breasts, cooked and shredded

1 larger can or 2 small cans of chopped green chiles

1 medium yellow onion, chopped

1 8oz block of cream cheese

2 cups freshly shredded cheddar + 2 cups freshly shredded monterey jack

shred the cheese and combine them in a big bowl

2 teaspoons cumin

1/2 teaspoon of salt

3 tablespoons of juice from jarred jalapenos

10 large flour tortillas

1 pint of heavy cream

A few shakes of paprika and chili powder

Cilantro

Preheat oven for 350 degrees.

In a large skillet or saucepan with some depth,* sauté chopped onion in 1 teaspoon butter and 1 tablespoon butter until transparent. Add green chiles, and sauté a minute or two. Turn down heat to medium-low; add block of cream cheese and stir until melted. Stir in shredded chicken. Stir in cumin, salt, and jalapeno juice. Taste for salt and seasoning; add more if needed.

Remove from saucepan, and pour into a large mixing bowl. Allow to cool for a few minutes. Add in 3 cups of the cheese, reserving 1 cup of cheese for later. Stir well to combine.

Spread each tortilla with the chicken/cheese mixture, roll, and line them up in a greased 9x13 dish. Pour the heavy cream over the enchiladas, sprinkle with remaining 1 cup of cheese, and shake a little paprika and chili powder over the top.

Bake covered with foil for 30 minutes; remove foil and bake another 20 minutes. Turn up heat to 375 and bake another 10 minutes or so to make them bubbly and begin to brown the cheese on top. Sprinkle the top with chopped cilantro. Serve with sour cream, salsa, and slices of avocado.

*I use my Le Creuset 3.5qt braiser! Ask for one for your birthday or Christmas...your life will never be the same.

Find out more about Euna Mae’s and Amy Hannon.