This recipe defined my existence in college.
Unfortunately, I can't take credit for creating it, but I do believe I made it weekly.
It fed an army (which is usually who I was feeding, because Josh always had 3 hungry roommates, as did I)
A family friend, Lynn Ritchie, had this recipe published in our high school cookbook and I feel like it deserves to make it to the blog world.
It's very worthy.
Start by sautéing 1 tbsp butter with 1 chopped onion for 5 minutes.
Next add one 4.5 oz can of chopped green chiles (drained) and sauté for one minute.
Stir in 1 package of 8 oz cream cheese until it has melted.
Cook 3 1/2 cups of chicken and then cut up chicken into small bites.
(we don't usually measure 3.5 cups, we just kinda guess and it's never failed us, it just ends up making more or less)
Then blend the chicken into the sauté mixture.
Evenly scoop it into individual tortillas (I would buy the bag of 20 tortillas, because you can make around 12-15 enchiladas depending on how big your scoops are)
Roll each one up and lay them face down (so that they don't come unrolled in the pan)
Once they are all filled and rolled, then cover the pan with shredded monterey jack cheese (2 8oz packages)
(Does anyone else find it ridiculously hard to buy pre-shredded monterey jack cheese? Our Wal-Mart must be against it, because they have never carried it)
Anyways, after that then evenly pour 2 cups of whipping cream over the enchiladas.
Bake at 350 degrees for around 45 minutes (but I like to keep them in a bit longer so they get toasty on the outside!)
. . . and voila, you have the best darn cheesy enchiladas in America.
. . . while you are drooling over this, I am heading to Dallas to spend the weekend with the dudes.
Find a house/apartment/townhouse/shack/cardboard box that we can call home.