Breen's Creamy Chicken Enchiladas

Are you ready for a heart-stopping meal? Well, this is it! Unfortunately, it is heart-stopping in two ways, 1) Deliciousness and 2) definitely not healthy! However, when I am in the mood for classic enchiladas that aren't my usual, sweet, Honey Lime Enchiladas, these are my new go-to recipe. They were perfectly creamy with the tiniest bit of a kick, and I was praised by all of the people who ate this meal with me! This is a great meal to fix to impress! Thanks Breen!

Breen’s Creamy Chicken Enchiladas
Printable Version

4 chicken breasts, cooked and shredded
2 TBS olive oil
1-4 oz can of green chillies
1 jalepeno' pepper diced (You can do less or more depending on your spice preference)
1/4 c diced onion
1-8oz pkg of cream cheese
2 1/2 cups of monterey jack cheese
1/2 cup water
8 tortillas
1 cup heavy cream
1 cup enchilada sauce

Saute green chillies, jalepeno pepper, and onion in the olive oil.
Add cream cheese to sauteed ingredients over medium heat until melted. Then add 1 1/2 cups monterey jack cheese and heat until melted. Add shredded chicken.
Stuff the tortillas with your mixture and place them in a cake pan. Top with heavy cream, remaining cheese, and enchilada sauce.
Preheat oven to 350 and bake for 15-30 minutes, depending on preference of 'cheese crispiness'!
Serve with whatever mexican toppings you like....sour cream, olives, green peppers, tomatoes, salsa, rice ect.....

From: Brianne