Easy Chicken Enchiladas

 Ingredients

3 lg skinless & boneless chicken breasts

3 cans chopped green chiles

1 onion

Olive oil

1 can Rotel with chiles

2 small cans of mushrooms

2 pkg cream cheese

2 small cartons of heavy whipping gream

1 pkg shredded cheese

1 pkg flour tortillas

1 large glass baking dish

            *onion & mushrooms are, of course, optional.

1. sautee the onion for a couple minutes in olive oil
   
2. sautee the chicken with onion for about five minutes
   
3. add 1 can chiles, 1 can mushrooms and half the can of Rotel
   
   
   
   1. It should be enough to create a liquid broth for the chicken to “boil” in, if not, add a little water.
      
   2. Cook the chicken until it can be shredded easily.
   
   
4. Make the filling
   
   
   
   1. In a large bowl mix:

                                                               i.      1 pkg Cream cheese (may need to be softened/melted)

                                                             ii.      1 can mushroom-- STRAINED

                                                            iii.      ½ can Rotel-- STRAINED

                                                            iv.      2 cans chiles – STRAINED

2. Shred the chicken
   
3. Strain the other ingredients from the chick broth and add them to the filling mixture


4. Assemble
   
   
   
   1. Put about 2 tablespoons of the filling per tortilla shell

                                                               i.      Put as many as your pan will hold

2. Melt ½ pkg of cream cheese with a couple table spoons of the whipping cream and spoon out onto each enchilada.
   
3. Sprinkle cheese on each enchilada.
   
4. Roll the enchiladas up.
   
5. Pour the two cartons of heavy whipping cream into the pan.

                                                               i.      It should be about 80% full

6. Sprinkle remaining cheese on top.


5. Bake
   
   
   
   1. Cover with foil and back for 30 minutes at 375 deg.
      
   2. Uncover and back for 10-15 minutes.

                                                               i.      Keep an eye on it.

3. Let it cool for fifteen minutes and then serve.