These are VERY good.
- 2 boneless, skinless chicken breast halves
- 1 tablespoon olive oil
- 1/2 (4 ounce) can diced green chile peppers, drained
- 1/2 jalapeno pepper, chopped
- 1/2 onion, chopped
- 1/2 green bell pepper, chopped
- 1/2 (8 ounce) package cream cheese
- 1/2 cup Monterey Jack Cheese and 1/2 cup cheddar, divided
- 1/4 cup water
- 4 (10 inch) flour tortillas (I used whole grain tortillas)
- 1/2 cup heavy cream
- 1 cup salsa
- 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).
- Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno, pepper, and onion. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack/Cheddar mixture. As the cheese begins to melt, gradually stir in the water. Shred 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 9×13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, then pour the cream and tomatoes all over.
- Bake, covere for 30 minutes in the preheated oven, and then bake for 10 minutes, uncovered, or until the enchiladas are golden brown on the top.