Cheesy Chicken Enchiladas

When I was growing up, I would always always beg my mother to make enchiladas. They were my most favorite meal. At all family functions, dinner parties, church events, and school functions, everyone would always ask her to make them, where they would beg her for the recipe all night relentlessly. She got the recipe from my Grandmother, who got it from my Great-Grandmother.

I'm tellin' ya, these suckers were good. They were a household name in our town, and I couldn't get enough of them. I always had it on my birthdays and whenever I got to choose what was for dinner. At 18, my mom finally gave me the recipe before I moved to Florida. 

...I have decided to release the secret. It's a good thing my grandmother doesn't know how to use the Internet, or she would be on her way to Indiana right now to give me a piece of my mind. 

In all seriousness, these are easy to make, they don't take too long, and they are usually ALWAYS a hit. :)

Ingredients:

1 tablespoon butter or margarine

1 medium onion, chopped

1 (4.5-ounce) can chopped green chiles, drained

1 (8-ounce) package cream cheese, cut up and softened

3 1/2 cups chopped cooked chicken breast

8 (8-inch) flour tortillas

1 small jar of jalepenos 

2 (8-ounce) packages Monterey Jack cheese, shredded

2 cups whipping cream

1 tablespoon of Red Hot (or your favorite hot sauce!)

Instructions: 

Melt butter in a large skillet over medium heat; add onion, and saute 5 minutes. Add green chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.

Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla.Put just a few jalepenos on top of the chicken mixture. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream/Red Hot

Bake at 350° for 45 minutes.

Enjoy! 

Elizabeth