Cream Cheese Chicken Enchiladas

These enchiladas are so rich and yummy - but not diet food! they're based on a recipe i found on another website, with a few additions here and there. you can assemble these and refrigerate these overnight if needed, then just bake when ready.

Steps

Place chicken breasts in medium size saucepan.

Add water and sliced garlic.

Cover adn bring to simmer.

Cook until just tender , about 15 minutes.

Cool.

Remove chicken and reserve broth.

Cut chicken into thin julienne strips.

Set aside in a bowl.

Saute onion in butter in medium size skillet until just soft , about 5 minutes.

Add chopped garlic.

Saute 1 minutes.

Add chilies , chili powder , cumin , salt , oregano , and pepper.

Cook 1 minute.

Stir in flour until well combined.

Cook 1 minute , stirring.

Stir in reserved chicken-cooking broth , the 1 cup chicken broth and heavy cream.

Cook over medium heat , stirring frequently until mixture thickens , about 10 minutes.

Remove from heat.

Stir in 1 cup of shredded cheese until melted.

Stir in chunks of cream cheese.

Combine 1 cup cheese sauce with the reserved chicken.

Preheat oven to 400 degrees.

Heat vegetable oil in small skillet until hot.

Dip tortillas , one at a time , in hot oil just until limp , about 5 to 10.

Ingredients

chicken breast, water, garlic cloves, onion, butter, garlic clove, diced green chilies, chili powder, ground cumin, salt, oregano, pepper, flour, chicken broth, heavy cream, monterey jack cheese, cream cheese, vegetable oil, corn tortillas, green onions