Kelli's Chicken Enchiladas

Ingredients:
3 cups boneless chicken thighs (or breasts)
1 yellow onion
4 tablespoons butter
2 small cans (4 oz) diced green chilis
1 package cream cheese
Garlic salt and pepper to taste
1 lb. package shredded Mexican cheese
1 pint heavy whipping cream
8-10 med size flour tortillas
1 -2 cans red and green enchilada sauce
Optional: 1 small can black olives

Directions:
*Parboil chicken in a large pot of water.
*Drain, cool slightly, and cut into small cubes.
*Chop the onion.
*Melt butter in large non-stick pan and sauté diced onion until clear.
*Cut cream cheese into cubes.
*On low heat add cream cheese and green chilis.
*Stir until melted and turn off burner.
*Add chicken, 1 cup shredded cheese, garlic salt, and pepper. Stir.
*Spoon small amount of chicken mixture in flour tortillas and roll.
*Place seam-side down in a greased 9x13 baking dish (approx. 10 rolled enchiladas will fit in one dish). *Sprinkle remaining cheese on top.
*Optional: Top with black olives.
*Immediately before baking, pour whipping cream over enchiladas.
*Cook uncovered at 350 degrees for 30 minutes.
*Allow to cool for 5 or so minutes before serving (for easier serving, cut them in half before taking them out of the pan with a spatula).
*Warm enchilada sauce - serve on the side (guests can choose to eat “white” enchiladas or top with red or green sauce).

Note: You can make the enchiladas one or two days in advance, cover with foil and put in refrigerator. It is best to bring enchiladas to room temperature before cooking.

Submitted by: Kelli McCrea