Ok so here is the story, I am super stingy with my own recipes. I work hard to create them and when I get one right people always want my recipe. I usually decline and say that it is a secret recipe which it is, but I figure hey, if other people can share I can too. Well maybe just one :). So I decided to share my very coveted creamy chicken enchilada recipe. I remember eating enchiladas as a teenager and I couldn't find a recipe that tasted like the ones that I had so this recipe is the result of lots of testing and tasting over the years. This recipe makes 30 enchiladas so I usually make one pan full and put the rest in aluminum throw away pans in the freezer for my husband, who will by the way, pitch a ginormous tantrum if I say I am making enchiladas and don't. So now starts the sharing.......
CREAMY CHICKEN ENCHILADAS
BY DIRTYFEETMAGGOO
6 chicken breast (salt and pepper and bake until cooked though, then shred or chop up)
4 cans diced green chiles
1 can chopped black olives
4 packages cream cheese
combine all of this in a pot and warm up and stir until all the cream cheese is melted and combined, heating all of it together helps bring out the flavor of the peppers and the saltiness of the olives.
Pour enchilada sauce on the bottom of your pans so that you don't get crunchy burnt tortillas.
The scoop your filling into your tortillas and roll and place into pan.
Pour some more enchilada sauce over the top and then top with cheese and cook until the cheese is all melted.
Any leftovers freeze really well so there is no wasting and this recipe is great for potluck too since it feeds 15 people easily.
