Suzanne’s Chicken Enchiladas

Suzanne, this post is for you. I did it. I made your wonderful enchilada recipe here in Peru. Were they as good? No. I haven’t figured out a good way to create my own half and half yet, and they do not sell green chiles here. Do you have any suggestions?

For those of you that want to try a wonderful enchilada recipe, thank Suzanne (she catered our wedding) for this recipe. It is one of our favorites.
Suzanne’s Chicken Enchiladas
 
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Ingredients:
4 cooked chicken breasts, chopped up
1 package cream cheese (they carry Philadelphis here!)
1 can green chiles, diced (I used the Peruvian Rocoto pepper)
1 medium onion, diced up
1 package taco seasoning
package of 10 good-size tortillas (fajita style is too small)
Colby-Jack cheese (about 2 cups shredded)
2 cups of half and half
Directions:
I have cooked these so many times I can type this by memory. There are not many that I can recite.
Saute onion in sauce pan. After onions appear clear, turn off heat and add green chiles, taco seasoning. Mix. Add cream cheese. Stir in until all of the cream cheese is melted. Stir the chicken into the cream cheese mixture. (I find it easiest to do this all in the same pan.)
Fill 10 meduim tortilla shells with mixture and place in a greased casserole dish. Layer the cheese over the top and pour half and half over the cheese. Bake in a 350 degree oven for 20 minutes.
We love to eat these over a bed of lettuce and serve Spanish rice on the side. I asked Larissa to make guacomole with it the other night, and it was a very tasty side. I hope you try it. You are sure to enjoy it. Just check out the girls:

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Thanks Suzanne for a “McKinzie Classic Recipe.”

Suzanne’s Chicken Enchiladas

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