Chicken Enchiladas

Ingredients:

4 chicken breasts
2 tablespoons olive oil
1 4ounce can diced green chile peppers
1 jalapeno pepper chopped
1 clove garlic
1 8 ounce package cream cheese
2 cups shredded Monteray jack cheese

1 cup chicken broth
8 10 inch flour tortillas
1 cup heavy whipping cream
1 can enchilada sauce (optional)

Directions:

1. Boil chicken breast. Remove from water to cool. Save the broth.
2. Preheat oven to 375.
3. Shread the chicken with your finders into small pieces
4. 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 cream cheese and half the monteray/cheddar cheese.
5. As the cheese begins to melt, gradually stir in the chicken broth. Stir chicken into sauce. Remove from heat.
6. Spoon mixture into tortillas and roll up. Place the rolls seam side down.
7. Cover with more cheese and pour the whipping cream over the entire dish.
8. Pour one can of enchilada sauce over entire dish.
9. Bake for 30 minutes or until enchiladas are golden brown on top.

**To add additional flavor--I always use a Rotisserie chicken instead of boiling my own.