Place the chicken breast halves into a saucepan,
and fill with enough water to cover. Bring to a
boil, and cook until the chicken is cooked
through, about 20 minutes.
Remove from the water, and set aside to cool.
Preheat the oven to 375 degrees F (190 degrees C).
Remove the chicken meat from the breasts, and
discard the skin and bones. Set aside.
Heat the olive oil in a large skillet over medium
heat.
Add the green chilies, jalapeno and garlic. Cook
and stir for a few minutes, until fragrant, then
stir in the cream cheese and half of the Monterey
Jack. As the cheese begins to melt, gradually stir
in the water. Chop the chicken meat, and stir into
the skillet. Remove from the heat.
Spoon the chicken mixture into tortillas, and roll
up. Place the rolls seam side down in a 9x13 inch
baking dish.
Sprinkle the remaining Monterey Jack cheese over
the top, then pour cream over all.
Bake for 30 minutes in the preheated oven, or until
the enchiladas are golden brown on the top.
Originally Submitted
12/26/2012
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