UPDATE: I had some left-over filling that I decided to keep for a quick snack later in the week. I topped tortilla chips with the heated mixture and had a DEEELICIOUS lunch! WOWeeeee! Simply the best enchilada I have ever stumbled upon!!! Made these tonight for my bf & I (who doesn't care for cream cheese - and he liked them anyways!). I was out and about, running errands today, so, to cut prep, I purchased a lemon herb rotisserie chicken and shredded the white meat (I saved the dark meat for another use). Here are the modifications I made (I felt these needed some "doctoring up" to suit my/our tastes): a) cut recipe in 1/2 for the two of us (I made 6 8-in. tortillas), b) used corn tortillas instead of flour ones (seemed more "authentic"), c) eyeballed the amount of chicken (used almost the entire breast), d) chopped an entire jalapeno instead of half of one, e) added about a 1/4 chopped white onion, f) added about a 1/4 packet of chicken taco seasoning to meat mixture, g) subbed Mexican blend cheese for monterey jack (and used WAY more than 1 cup) and h) spread a little (enough to cover) green salsa verde on the bottom of my baking dish and over the top of the enchiladas (after pouring heavy whipping cream over all). Baked for 20 min. covered / 10 min. uncovered, then broiled on high for a min. or so to "crisp". I let my enchiladas set for about 5 minutes (really helps - and gives them time to cool!). Served over cheesy rice. Wow! Thanks for sharing : )
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