For What’s for Dinner Wednesdays…

garnished with cilantro, a bit of red onion, and cheese, before the cream

I tend to do recipes in free form, because I kind of cook that way…

Start with about half an onion, half a red pepper, a can of diced green chiles, and a pat of butter (or Pam, if you’re counting).

Chop onion and pepper, dump with green chiles in a good sized sauce pan, with the butter. Saute til soft.

Add 2 8oz. blocks of cream cheese, stir til melted, on low. Throw in about 3 cups cooked, shredded chicken, and 2/3 C. of heavy cream (sorry about the calories, this are good, not dietetic), and 2 C. shredded jack or mixed mexican cheese. Mmmm, mmmmm. Continue on low heat til thoroughly blended.

Then, use the large flour tortillas, your favorite kind, and spoon a good sized whollup of the enchilada filling on one…maybe 2/3 a cup? Roll, place seam side down in a greased/sprayed large baking dish. Repeat til mixture is gone.

It makes about 12 of those big enchiladas, and the ones you don’t want to eat right away, freeze great, in a plastic bag.

The best part follows. Pour about 1 C of heavy cream over the enchiladas in the baking dish, and top with another cup to 2 cups of shredded cheese. Bake at 350 for 20 minutes or so, til bubbly and lightly browned. Good stuff. I serve with fresh guacamole, queso and chips. But then, I’ve got 12 pounds to lose. So serve at your own risk.