Crazy Good Enchiladas

The Best Chicken Enchiladas

Okay I got this recipe off a cooking blog. I sat at the table (per my bed rest condition) and Matt and I made them together. It was perfect combination of his love of red sauce and mine of green. We tweaked a couple of ingredients and our tweaks are in the below recipe. Anyway, it's a little different, some extra work, but really tasty...at least for us.

Ingredients
4 boneless chicken breasts or 8 chicken tenders
1 TBS olive oil (enough to cover the bottom of skillet)
1 small red onion, diced
1 jalapeno diced and seeded
1 can of red enchilada sauce
4 cloves garlic, minced
1 tsp salt
2 cups Pepper Jack cheese, grated

2 cups Sharp Cheddar cheese, grated

4.5 oz. diced green chilies (I ran them through the food processor)

1 jar of salsa verde
10 flour tortillas
2 cups whipping cream

Directions
Preheat oven to 350 degrees.
1. Boil chicken. Once cooked shred with a fork.

2. Heat oil in a large skillet at medium-high heat. Then brown chicken, onion, garlic. Cook until onions soften.

3. Stir in 1/2 of the red endhilada sauce and salt. Stir until the red enchilada sauce has covered the chicken then add in jalapenos, green chilies, all of the salsa verde sauce and 1/2 of the Pepper Jack and ½ of the Sharp cheddar cheese. Mix all ingredients until well blended and the cheese has started to melt. Remove from heat.

4. Warm tortillas in the microwave for 20 seconds. (wrap in a dampened paper towel).

5. To assemble the enchiladas dip the tortillas in whipping cream, place them in a greased baking dish, add a large scoop of chicken mixture and then roll, placing seam-side down. Repeat until all tortillas are filled.

6. Next pour the remaining whipping cream and red enchilada sauce over the enchiladas. Cover with remaining Pepper Jack and sharp Cheddar cheese.

7. Cover and bake at 350 degrees for 20 – 25 minutes.