WHITE ENCHILADAS

WHITE ENCHILADAS image

Yield 8 enchiladas

Number Of Ingredients 12

1 Rotisserie Chicken, Shredded
2 Tbsp olive oil
1- 4ounce can diced green chile peppers, drained
1 jalapeno, chopped
1 clove garlic, minced
1- 8ounce pkg cream cheese, softened
2 cups shredded monterey jack cheese (or p.jack & cheddar)
1/2 cup heavy cream
1 can enchilada sauce- MILD
8- 8 inch corn tortillas
1 pkg HOT taco seasoning
1/2 cup water

Steps:

Preheat oven to 375 F. In a Large skillet, heat oil over medium heat. In 9x13 baking dish, pour in enough enchilada sauce to lightly cover the bottom. In small bowl, mix the remaining enchilada sauce with the heavy cream and set aside. In the large heated skillet, Add green chiles, jalapeno, and garlic. Cook and stir for a few minutes, then stir in the cream cheese and HALF of the shredded cheese. As the cheese begins to melt, gradually stir in water. Add HALF the taco seasoning, more if you want really spicy. Stir. Stir in Chicken and thoroughly coat. Remove from heat. Spoon chicken mixture into tortillas and roll up. Place seam side down in baking dish. Cover with the enchilada cream sauce mixture and top with remaining cheeses. Bake for 30 minutes.