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1
Poach the Chicken:.
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2
Place chicken in a large pot and cover by one inch with water.
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3
Add salt.
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4
Heat on medium-low heat, covered, until water begins to boil.
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5
Reduce heat to low and let chicken simmer (do not let water reach a full rolling boil) for about 10-15 minutes or until chicken is cooked through.
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6
Remove chicken and set aside.
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7
Reserve cooking liquid for rice if desired.
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8
Make the Filling:.
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9
Saute onion in olive oil until tender.
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10
Add cream cheese, taco seasoning and green chilies (with liquid) to onions.
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11
Reduce heat to low and stir until all ingredients are combined and cream cheese is melted.
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12
Remove skin and bones from chicken if applicable (I highly recommend using bonein breasts with skin any time you can as they are so much more flavorful and make a richer stock).
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13
Shred chicken with two forks and add to cream cheese mixture.
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14
Stir until thoroughly combined.
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15
Assemble Enchiladas:.
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16
Spray a 13x9 backing dish with cooking spray.
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17
Fill tortillas evenly with chicken mixture and roll into enchiladas.
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18
Place enchiladas in prepared baking dish, seam-side down.
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19
Sprinkle shredded cheese evenly over enchiladas.
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20
Pour whipping cream over cheese.
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21
Cover dish with aluminum foil and bake for 30 minutes at 350 degrees.
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22
Remove aluminum foil and continue cooking for 10-15 minutes or until cheese has started to brown.
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23
Serve with salsa and/or pico de gallo.
