If my mom ever made us beef enchiladas, they never made that much an impression on me that I remembered. What I do remember, though, is these ones. Chicken Enchiladas. I used to make these all the time when we first got married. One of Craig's favorite meals! Then, I kind of forgot about the recipe. Until tonight, that is. I doubled the batch because these freeze so well!
2 tablespoons oil ( I use coconut or olive)
1 onion, chopped super fine
1 can diced green chili peppers OR 2 green chili peppers, finely chopped
2 garlic cloves, minced
2 cups cooked, cubed chicken
8oz cream cheese
2 cups colby jack or monterey cheese, shredded
3/4 cup cream
Saute the onion, chili peppers, and garlic in oil until soft. Add chicken and cream cheese. Warm until you can combine everything well. Put 1/3 cup of chicken on each tortilla and spread thin. Roll and place seam side down in lightly greased 9 by 13 (you may need to use two pans). Drizzle rolled tortillas with the cream and sprinkle with shredded cheese. Bake on 350 for 25 minutes or until the cheese is melted and sides begin to bubble.
I like mine with blue corn tortilla chips and salsa.