I made a few changes just to bump up the flavor and not have chicken and cream cheese flavored enchiladas. I cooked the chicken breasts in chicken broth that had sauteed onion, garlic and a bit of homemade taco seasoning. When it had finished cooking, I seperated the meat from the broth and saved the part of the broth for this recipe (and the rest for another future recipe). When I cooked the filling, I added 1/2 yellow onion, upped the garlic to eight cloves and tossed in one large chopped organic red pepper. I used reduced fat cream cheese and 1/2 cup of the broth I'd cooked the chicken in instead of plain water. I added in a dash of each spice to the filling: cumin, oregano, paprika, onion powder, garlic powder, fresh ground pepper, chopped cilantro. I got ten very well filled enchiladas. I used fat free half-n-half over the top and sprinkled fresh cilantro over the top. I haven't served it to my family yet but I snuck a taste (or two) from the pan while I was assembling the enchiladas and my goodness, that's GOOD. I highly suggest you try this with the added spices. I think that if I'd added a couple tablespoons of ketchup and some sauteed mushrooms (OMG, why did I NOT add mushrooms?), I'd darn near have Quick Pollo Con Crema. I'm for SURE making this again. EDITED: My husband thought these were a little too much and I have to agree with him. They lost something in the baking process. Next time, we'll do that and forgo the baking and the extra cream.
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I made a few changes just to bump up the flavor and not have chicken and cream cheese flavored...