Growing up, we used to spend Thanksgiving Day with my mom and we would have lunch with my step dad Todd's family. His Aunt Willis-an "old maid" as they called her, lived in a early 1900's farm house in McCleansville, North Carolina. The kitchen hadn't been updated since the 1950's and it was tiny-but cozy. The entire family would cram into the tiny kitchen, survey all the yummy food-say the blessing and dig in!
This recipe originated from my step dad's sister, Gina. She always brought these to Thanksgiving. These enchiladas make me think of Thanksgiving. They make me think of my Mama, comfort and home. I hope you enjoy!
White Chicken Enchiladas
- 1 whole rotisserie chicken ( You can cook your own but this is so much quicker and tastier)
- 1 8oz package of Cream Cheese
- 1 small can of diced green chilies (found near the salsa in the latin foods aisle-you can use half the can if you don't like heat)
- 1 small sweet onion
- 2 tablespoons butter
- 1 carton heavy whipping cream
- 2 blocks Pepper Jack Cheese Shredded (You can buy it shredded but it isn't as good)
- 1 pack of small flour tortillas
One of these days I'm going to add pictures....
Pull your rotisserie chicken off the bone. It's easier when its cooled. I include the skin too but Mama doesn't. I just think it adds flavor-its up to you!
In a large pot, melt the butter and add the onions. Cook onions until tender and add green chiles.
Let simmer for a couple of minutes and be careful not to burn.
Add cream cheese...
Once cream cheese, onions and chiles are melted, add in shredded chicken..
Stir around until combined..
Spoon cheese/chicken mixture in the middle of tortillas. Fold and place in greased casserole dish. Do this until all the chicken is used.
Place shredded cheese on top of folded tortillas in casserole dish.
Pour heavy whipping cream on top of cheese and tortillas.
Bake at 350 degrees for about 45 minutes to an hour.
We eat ours with sour cream and salsa!
Enjoy!
