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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.
