Ingredients:

Preheat oven to 350 degrees. Lightly grease a large casserole dish or baking dish with spray Pam or something similar.

In a large stockpot, poach chicken breasts in water. When cooked, pull chicken apart into small chunks or chop with knife. (*The traditional way is to boil a whole roasting chicken for 2 hours until the chicken falls off the bone, but this takes too long and is too arduous to take skin off, de-bone, etc).

In large sauté pan over medium heat, sauté onions and green chiles in 1 and ½ sticks of butter. (**The traditional way is to chop 2 or 3 fresh green chile peppers and add them to the onions but the canned chiles are easier and taste just as good). Add brick of cream cheese and stir to blend. Add chicken pieces to the cream cheese mixture and blend well. Keep mixture on low heat while you prepare the cilantro.

Remove stems from cilantro leaves and loosely chop (you’ll use anywhere from ½ to 2/3 of a bunch of cilantro – it depends on how much cilantro flavor you want in your enchiladas). In a smaller, separate sauté or frying pan, melt a little bit of butter in pan and add a flour tortilla. Saute tortilla on both sides in butter. Remove tortilla from pan, lay it flat on plate or cutting board, and fill with chicken mixture and top with chopped cilantro. Then roll up the tortilla and place in the casserole/baking dish. Repeat this process until you run out of tortillas and/or chicken mixture.

Sprinkle shredded Monterey jack cheese over all tortillas in casserole dish and pour heavy cream over all.

Bake at 350 degrees for 30 minutes. If you want to brown the top a bit, place under the broiler after baking process to brown.

(This dish can be made several hours in advance and kept in refrigerator. Follow all steps above except do not pour cheese and cream over the entire casserole until you are ready to put the dish into the hot oven).

Makes 8 enchiladas.