Chicken Enchiladas

3 large boneless, skinless chicken breasts
1 package soft taco size flour tortillas
1 quart heavy cream
1 - 1 1/2 bricks cream cheese; softened
1 stick of butter
1 small can chopped green chilies
8 oz brick of Monterrey Jack Cheese - grated (pepper jack is also good!)
Salt / Pepper to taste

~ Preheat oven to 350 degrees. Spray a 9x13 glass backing dish with Pam.

~ Cook the chicken breasts until white all the way through. Dice the chicken into bite sized pieces and put into a bowl. When the chicken is cool, add the softened cream cheese and the chilies. Mix thoroughly and set aside.

~ Melt the butter in a shallow bowl. Dip the tortillas in the butter and coat completely. Rub them down with the butter, if necessary. This keeps the tortillas form getting dried out when baking.

~ Spoon approximately 3-4 tsps of chicken mixture onto the tortilla in a line. Roll the tortilla up and place in the baking dish. Repeat until all the tortillas and chicken mixture are gone. Usually about 10 enchiladas and the pan will be full.

~ Next, pour about 2/3 of the pint of heavy cream over the tops and ends of the enchiladas. Then top the enchiladas and cream with the grated Monterrey Jack Cheese.

~ Spray one side of a piece of foil with Pam and place sprayed side down on the top of the baking dish and tightly cover pan. This keeps the cheese from sticking.

~ Bake for about 40 minutes or until bubbly. You will want to remove the foil for the last 10 minutes or so for light browning.

~ Serve with tortilla chips and salsa - ENJOY!

Reheating: Move the remaining enchiladas to the middle of the pan and coat with the remaining heavy cream. Tightly cover top with foila nd pop in the oven on 275 degrees for about an hour. The reheated enchiladas will come out soft and tasty!

submitted by reader Jamie