Famous Chicken Enchiladas

Preheat oven to 375 degrees. Spray a baking dish with cooking spray.

Shred chicken apart and put into a medium bowl. Add chicken broth and 1 1/2 cups of cheese and mix together well.

Spoon mixture onto the center of each tortilla, roll up and place in baking dish. (For easier tortilla rolling, I heat up the tortillas a little bit before spooning the mixture)

Sauce:

Remove seeds from 2 medium pablano peppers. Chop both peppers very fine. Finely dice small onion. In a skillet, over medium heat, add 2 tbsp extra virgin olive oil. Add and caramelize diced onion.

Add and sauté 2-3 cloves of crushed garlic. Add heavy cream, pablano peppers and 1 1/2 cups shredded cheese, salt and pepper to taste. Heat and stir until cheese is completely melted. (For extra sauce, add more cream and cheese)

Spoon sauce evenly over enchiladas. Cover with foil and bake for 25-30min. Remove foil and bake an additional 5-10min.

Serve warm and enjoy!

* For picky eaters, omit onion and peppers. : )
** You can use 2-3 boiled boneless, skinless chicken breasts in place of the Rotisserie chicken, but you will want to season the boiling water with something. Also, I only use the white meat from the Rotisserie, but you can use both – it will just make more enchiladas, therefore you will need to increase the amount of sauce.