Chicken Enchiladas (My way)

This is my recipe for Chicken Enchiladas. I hope you try it.


Chicken Enchiladas:


3 or 4 Chicken Breasts
1 package soft flour tortillia wraps
1/2 of an onion
1/2 of a green pepper
1 small can green chillies
2 cans El Pato sauce(you can find this in the mexican isle at the supermarket.) the green can is mild, the yellow can is hot.
8oz Heavy Whipping cream
Franks Red hot sauce to taste
1 small can sliced black olives
1-1/2boxes cream cheese
1 package of shreaded mexican blend cheese.


In a large pan heated with some olive oil, cook chicken until done, I usually add some of the Franks Redhot sauce while they are cooking. Once cooked remove from the pan and shread chicken with forks. Set aside. Slice onion and green peppers and add to the pan. Cook till just tender. Add the chicken back in the pan and add the chillies and the cream cheese. Stir together. Taste. At this point I had Hot sauce to my own taste level.

In a large bowl combine the whipping cream and your cans of El Pato sauce.

Place the filling in the tortillas and roll up. Place in a large casserole dish. Cover with sauce mixture. ( I find that if I put a little of the sauce in the bottom of the dish befoe placing the tortillas in there, it wont stick later.) Add sliced olives to the top and cover with shreaded cheese.

Cook at 350 for about 15-20 minutes, untill the cheese is melted and the sauce is bubbly.

Serve with sour cream to top.