Cheesy Chicken Enchiladas

I love enchiladas. When I had Ryan my visiting teacher brought us over some sort of enchilada plate - kind of like a quesadilla/enchilada combo & I asked her for the recipe. You know how sometimes you can tell when someone says they'll give it to you but you know they're just saying that. Why? I'd rather know up front that I'm not going to get it. I've been told 'no' more than once and that is better then thinking you'll get it and you never do. Hum, I do wish I had that recipe! It was delicious. Anyway, I don't think I have ever really made enchiladas until I came across this recipe. Of course the following is my version but I think they turned out pretty good. I like the cream & enchilada sauce mixed together. Yum!4 chicken breasts

a bit of olive oil

1 - 4 ounce can of diced green chillies

1/4 C diced onion (I used dried onion from the cannery - great way to use up that food storage)

1 - 8 ounce pkg of cream cheese

2 1/2 C shredded monterey jack cheese - about 1/2 lb.

8 tortillas

1 C heavy cream

1 can enchilada sauce

1 small can sliced olives

Boil chicken breasts in water until cooked, then shred. Sometimes I add chicken stock to the water for more flavor. Also, frozen breasts work good for this - just make sure they are fully cooked and you can 'clean' the chicken when you shred it if its needed.

Saute green chillies & onion in the olive oil. Add cream cheese and heat until melted. Add about 1 1/2 C of the shredded cheese - reserve 1 C to top enchiladas. Heat until melted and add chicken. Stir well.

Divide into 1/2, then 1/2 again until you have 8 equal parts. Stuff the tortillas and roll them and place in a 9X13 baking pan.

Mix together cream & enchilada sauce and pour over enchiladas. Top with remaining cheese & olives. Bake 350 for 15-20 minutes. Serve with your favorite toppings; sour cream, salsa, rice, tomatoes, etc.

Stars - Chad 3 1/2, Ryan 4 1/2, Anna 5