Friday, October 15, 2010

Monday, October 11, 2010

Chicken Enchiladas

4 cups chicken, cooked in Rotel and shredded (I cooked it in the crockpot)
7 ounce can green chilies
12 ounce can green chili sauce, divided
1 onion
2 cloves garlic
1/4 teaspoon salt
1 teaspoon cumin
1/2 teaspoon red pepper flakes
2 cups heavy whipping cream
1 teaspoon Jamison soup base, chicken flavored (or one bullion cube)
2 cups Monterey jack cheese
12 flour tortillas

Sauté onion and garlic in a bit of oil until onions are soft. Add cooked chicken, green chilies, 1/4 cup chili sauce, salt, cumin, and red pepper flakes. Heat through.

Place 1/2 cup chili sauce and 1/2 cup of whipping cream in bottom of 9x13 pan.

Heat 1 and 1/2 cups whipping cream and soup base in saucepan. Dip tortillas into whipping cream then fill with chicken mixture. Place in prepared pan.

Top with remaining whipping cream/soup base and chili sauce.

Cover with cheese and bake uncovered for 45 minutes at 350 degrees.