Recipe Whit's Chicken Enchiladas (Chicken)

Required Ingredients:

• 4 bone-in chicken breast halves
• 2 tablespoons olive oil
• 1 (4 ounce) can diced green chile peppers, drained
• 1 jalapeno pepper, chopped
• 1 clove garlic, minced
• 1 (8 ounce) package cream cheese
• 2 cups shredded Monterey Jack cheese, divided
• 1/2 cup water
• 8 (10 inch) flour tortillas
• 1 cup heavy cream

Preparing/Cooking:

• Place the chicken breast halves into a saucepan, and fill with enough water to cover.
• Bring to a boil, and cook until the chicken is cooked through, about 20 minutes.
• Remove from the water, and set aside to cool.
• Preheat the oven to 375 degrees F (190 degrees C).
• Remove the chicken meat from the breasts, and discard the skin and bones.
• Set aside.
• Heat the olive oil in a large skillet over medium heat.
• Add the green chilies, jalapeno and garlic.
• Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack.
• As the cheese begins to melt, gradually stir in the water.
• Chop the chicken meat, and stir into the skillet.
• Remove from the heat.
• Spoon the chicken mixture into tortillas, and roll up.
• Place the rolls seam side down in a 9x13 inch baking dish.
• Sprinkle the remaining Monterey Jack cheese over the top, then pour cream over all.
• Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.

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