Incredulada Enchiladas

Credit: bakinandeggs.com

(adapted slightly from their variation to decrease the spiciness!)

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely diced
• 1 large garlic clove, minced
• 2 1/2 cups cooked chicken, shredded (about 3 chicken breasts)
• 1 (7 ounce) large can diced green chilies
• 8 ounce block cream cheese, softened
• Salt and pepper, to taste
• 12 flour tortillas (medium size)
• 1 cup heavy cream or half and half
• 2 cups shredded monterey jack cheese (or your choice, this time I used the Mexican blend)
• Cooking spray
• Salsa
• Sour cream

Directions:

• Preheat oven to 350 degrees. Prepare a 9 x 13 glass baking dish with cooking spray.
• Heat olive oil in a large skillet and sautee onions until they begin to soften and become translucent. Add garlic and chilies and cook for another 2-3 minutes.
• Remove from heat and stir in cream cheese and chicken. Season with salt and pepper. Feel free to add sliced olives at this point (or anything else you'd like inside your enchiladas).
• Spoon mixture into tortillas, roll and place seam side down in baking dish. Pour cream over enchiladas and cover with cheese. Bake for about 30 minutes, or until cream thickens and cheese is bubbly.
• Serve with salsa and sour cream.

Yield: 6-8 servings

Note: We've adapted this recipe to decrease the spiciness. Original recipe calls for 1 (4 oz) can diced green chilies and 1/4 c. diced jalapano peppers. If you decide to go for "spicy," then add the jalapanos at the same time you add the chilies.