The ingredients you'll need...
Start by dicing up the onion...
Open up the 2 cans of chiles (don't drain, that's good flavor!)...
Saute together with a tablespoon of olive oil over medium heat...
Add in the cream cheese...
Stir together until melted (mmmm)...
Add in the chicken, and stir together (no picture- sorry). Next, spoon 2-3 tablespoons into a tortilla, roll up, and place seem side down in your baking pan. Then, top with shredded cheese...
Drizzle with heavy cream...
Bake for 45 minutes, until nice and golden. This is what it looks like if you leave it uncovered the entire 45 minutes. We like ours to have a little crunch-yummo!
Ingredients:
· 1 tablespoon olive oil
· medium sweet onion, chopped
· 2 (4.5-ounce) cans chopped green chiles (I like 2 cans of “hot”, but use “mild” if you like, or 1 of each)
· 1 (8-ounce) package cream cheese, softened
· 1 rotisserie chicken chopped up or shredded (I like the "Honey Jalapeno" flavor from HEB)
· 10 (8-inch) flour tortillas
· 1 (8-ounce) package Monterey Jack cheese, shredded
· 1 cup whipping cream
Directions:
· Pour olive oil in a large skillet over medium heat; add onion, and sauté 5 minutes. Add green chiles; sauté 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.
· Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.
· Bake at 350° for 30 minutes covered, then uncover for additional 15 minutes or until cheese is bubbly and browning on edges. For an even crispier top, leave uncovered the entire 45 minutes.
