jackie's delicious fat bottom enchiladas ... she calls them fat bomb, but i can't ever seem to remember that, and they will make your bottom fat.
1 tbsp. butter
1 med. onion, chopped
2 4.5 oz. cans chopped green chiles, drained
1 8 oz. pkg., cream cheese, cut up and softened
3 1/2 c. chopped, cooked chicken breast
8-9 large flour tortillas
16 oz. shredded Monterey Jack cheese
1 pint whipping cream
Optional: Jalapeno pepper slices
Melt butter in a large skillet over medium heat; add onion and saute 5 minutes. Add green chiles, and saute for 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese is melted.
Assemble enchiladas. Place ~ 1/2 c. of chicken mixture into tortilla, and roll. Place seam side down into a lightly greased 9 x 13 in. baking dish. Should make 8-9 enchiladas. Sprinkle with Monterey Jack cheese, and then drizzle with whipping cream. Top with Jalapeno pepper slices if desired.
Bake at 350 degrees for 45 minutes, until starting to turn golden brown on top.
i like them with sliced jalapenos. i like them for breakfast with a fried egg ontop. i like them period!
2 comments:
i can't take credit for this recipe at all. this is from some cookbook my friend beth has, and it's a recipe i got like 3rd or 4th hand through her. it's actually called the very uncreative "creamy chicken enchiladas." it's awesome though--easy and well loved by kids. i suggest serving it with corn salad or black beans and a simple tomato and lettuce salad. something to offset the fat bomb nature of the enchiladas...
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