Recipe by HeidiSue
I couldn't find exactly what I was looking for and ended up combining a couple of different recipes to get this one and they turned out so great.
Top Review by Mean Bean
I messed this one up halfway to Sunday and it still came out great! First I used flour tortillas, then I used a pre-cooked chicken that had 4 cups of meat so I doubled the recipe. I forgot to make the sauces separately, so I made it all in one pan with 2 cups of half and half instead of 4 of cream. To the sauce I added a bunch of cilantro, some serrano peppers that I had previously dried, and a teaspoon of cumin. To the chicken I added a pound of crimini mushrooms, a small onion, and a large can of olives, all of which I had diced and sauteed. I then added a third of the sauce to the chicken. After that I added the other two cups of half and half to the sauce. Then they were assembled, topped, and baked. It made two pans of seven enchiladas each. The cream cheese salsa mix was really good! Thanks heidisue for the great inspiration!
- 2 cups cooked chicken, and coarsely chopped
- 2 (7 ounce) cans green chili salsa
- 8 ounces cream cheese
- 2 cups monterey jack cheese, divided
- 2 cups heavy cream
- 12 corn tortillas
Directions See How It's Made
- heat cream cheese and 7 oz. of salsa over medium heat stirring occasionally until completely melted.
- Mix in 1/2 a cup of jack cheese and the chicken.
- In a sauté pan heat the heavy cream and the other 7 oz. of salsa.
- Dip a corn tortilla into the heavy cream until it is soft.
- Spoon about a 1 1/2 tablespoons of the chicken mixture into the tortilla and roll.
- Place the tortilla in a greased 13x9-inch dish and do the same with the remaining tortillas.
- Once they are all rolled in the pan(s) pour the remaining heavy cream and salsa mixture over the enchiladas and top with the remaining jack cheese.
- Bake 350°F for 35-45 minutes or until bubbly.