Extra cheese never hurt anyone. In a nutshell, these are traditional chicken enchiladas with a cheese and cream sauce. The more creamier and cheesier the better.
Makes 6 servings
9×13 Baking Dish
2T Olive Oil
4 Garlic Cloves
1 can Chiles
8oz. Cream Cheese
1/2 cup Chicken Broth
4 cup + 2 cup Shredded Jack Cheese
6 Chicken Thighs
6 Flour Tortillas
1/2 cup Heavy Cream
Thoroughly cook chicken and remove all skin and bones. Set aside and keep warm.
Preheat oven to 350.
Soften cream cheese at room temperature.
Drain canned chiles and discard juice.
Mince garlic, chiles, and jalapeno.
Heat oil in your skilled on MED-HI.
To heated skillet, add garlic, chiles, and jalapenos, and saute until cooked through.
Add cream cheese and chicken broth to your pan. Cook until just heated through and melted.
Remove pan from heat. Stir in 4 cups Jack cheese until evenly combined and melted.
Stir in chicken until evenly combined.
Place a tortilla into baking dish. Fill tortilla with creamy chicken stuffing and roll tightly.
Slide filled tortilla to edge of the pan and repeat until all tortillas are used.
Once all tortillas are filled and rolled in your baking dish, pour heavy cream over the top and sprinkle on remaining cheese and any leftover filling over the top.
Bake for 30 minutes, until heated throughout and cream is slightly bubbling.
Once cooked through, move pan to top rack of your oven and broil until browned and cheese is melted.
Remove pan from oven and wait until cheese is done bubbling and serve immediately.
You can substitute heavy cream with evaporated milk.