Place the chicken breasts into a saucepan, and fill with enough broth to cover. Bring to a boil,
and cook until the chicken is cooked through, about 20 minutes. Remove from the broth, and
set aside to cool. Preheat the oven to 375 degrees F (190 degrees C). Shred or cube chicken.
Set aside.
Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and
garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half
of the pepperjack cheese. As the cheese begins to melt, gradually stir in the broth. Stir
shredded chicken into the skillet. Remove from the heat.
Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a
9x13 baking dish. Sprinkle the remaining pepperjack cheese over the top, then pour
enchilada sauce over all. Top with cream. Bake for 30 minutes, or until the enchiladas are
golden brown.
Originally Submitted
6/1/2010
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