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Ok, ladies (and gents), there is the easy way and the hard way.
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When I have time, I boil a chicken and then debone it.
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Sometimes I am living a real life and I just buy a pre-roasted chicken and shred it.
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I draw the line at canned chicken; it just isnt for this recipe.
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Remember, this is a SPECIAL treat.
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Chop the onion and throw it into a large frying pan.
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Let the onions get nice and golden, and then slide in the shredded or cubed chicken.
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Open the two cans of Rotel and them, along with their juice, to the pan.
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(If you cant find Rotel, yell at the grocer and then grab two cans of tomatoes with chiles and other Mexican-y ingredients instead.)
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I usually turn the heat down to medium low and get the rest of the work done so that the chicken can marry with the other juices for a few minutes.
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I ALWAYS grate my own Monterey jack cheese via food processor; I dont skimp here by buying pre-shredded.
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Did you know they add stuff to the cheese to keep it separated?
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Yes, real cheese is needed here.
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I use the large block and shred the whole thing.
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Once that is done, lay out an assembly line: an area for your flour tortillas, then a space for the frying pan, the 8 1/2 x 11 pan where the enchiladas are going to live, and then the shredded cheese.
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Once this is all set up, go back to the frying pan and turn it off.
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Open the cream cheese package and drop it in.
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You can break it up into four pieces, but then walk away for a minute or two and let it melt.
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You have just created the best innards an enchilada has ever seen.
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When you move the frying pan over to the assembly, stir it so the cream cheese marries with everything and youll have this lovely white chicken sauce.
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Grab a tortilla, put a tablespoon of the mixture in the tortilla, move over the baking pan (if something drops, its a great place to land!)
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and then grab a handful of cheese and place it inside.
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Fold each side over and place seam side down in the pan.
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Repeat until the pan is full.
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You should have a bit of the sauce remaining.
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Resist the urge to create nachos and pour it over the top of the enchiladas.
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You should have remaining grated cheese; this goes over the top as well.
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Remember the cream?
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No, you cant use something lighter.
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No, it wont be the same without it.
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Open that pint and pour it all over.
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You wont regret it when you hear the collective moans of those who taste these enchiladas.
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Place the pan in a 350-degree oven until the enchiladas are warm and bubbly.
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You can make beans and rice to go with it or just serve it alongside chips.
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Really, no one will remember anything but the enchiladas.
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Enjoy, and thank you Chris for being such a great cook!
