Breen’s Creamy Chicken Enchiladas

Recipe from Chelsea at www.mmmcafe.blogspot.com

4 chicken breasts, cooked and shredded

2 TBS olive oil

1-4 oz can of green chillies

1 jalepeno' pepper diced (You can do less or more depending on your spice preference)

1/4 c diced onion

1-8oz pkg of cream cheese

2 1/2 cups of monterey jack cheese

1/2 cup water

8 tortillas

1 cup heavy cream

1 cup enchilada sauce

Saute green chillies, jalepeno pepper, and onion in the olive oil.

Add cream cheese to sauteed ingredients over medium heat until melted. Then add 1 1/2 cups monterey jack cheese and heat until melted. Add shredded chicken.

Stuff the tortillas with your mixture and place them in a cake pan. Top with heavy cream, remaining cheese, and enchilada sauce.

Preheat oven to 350 and bake for 15-30 minutes, depending on preference of 'cheese crispiness'!

Serve with whatever mexican toppings you like....sour cream, olives, green peppers, tomatoes, salsa, rice ect.....

From: Brianne