Perfect Chicken Enchiladas

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   ** Important note about this recipe: The beauty of this recipe is that there are no hard and fast rules.

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   Add as much or as little of almost anything listed here as you want.

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   About the only specific amounts necessary are those for the tortillas, olive oil, and the heavy cream.

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   For everything else, just get it to your desired consistency.

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   Enjoy!

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   1.

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   In large skillet, drizzle the olive oil and heat to medium.

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   2.

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   Chop onion, and add as much to the skillet as you would like.

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    Saute until soft.

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    3.

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    Add in the green chiles and Rotel (again, only use as much as you would like).

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    Saute until done to your liking (I usually like good caramelization on my onions.)

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    4.

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    Add in the chicken, making sure its all mixed well.

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    5.

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    Next add cream cheese (a little at a time).

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    I usually end up adding all the cream cheese, but you dont have to.

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    Only use as much as youd like.

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    Keep in mind that all of this will be the filling for your enchiladas, so get it to the consistency YOU want.

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    6.

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    Next, stir in about 1 cup of the shredded cheese.

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    7.

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    Youre now ready to fill your enchiladas.

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    Lay out a tortilla, and add as much filling as youd like to the middle.

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    Roll up, and place seam side down in a 13x9 ungreased baking dish.

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    Continue until all tortillas are made.

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    8.

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    Pour 3/4 cup of heavy cream over top of enchiladas.

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    9.

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    Top with remaining shredded cheese.

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    10.

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    Bake at 375F until golden brown on top, usually about 20-25 minutes.

* Per serving · 4 servings · Values may vary.