This is a family favorite that my grandmother has been making for years. I altered it just a tad to save a bit of time.
- 5 boneless, skinless chicken breasts
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion
- 4 ounce can chopped green chilis
- 8 ounces cream cheese
- 16 ounces shredded Monterey Jack cheese
- 8 ounces shredded sharp cheddar cheese
- 2 cups heavy whipping cream
- 10 flour tortillas
Chop your chicken into small pieces and dice up your onion.
Heat a large skillet over medium-high heat. Add olive oil and then your chicken. Sprinkle with a little salt and pepper.
Begin cooking your chicken and then add your onion to the skillet.
Continue cooking the chicken until fully cooked (no pink). Takes about 7 minutes.
Add your can of green chilis to the chicken and stir. Cup up cream cheese and add to the chicken.
Continue cooking this dish until the cream cheese is melted, stirring often. About 5 minutes.
Now here is where I altered my grandmother’s dish to save some time. She would take each tortillas and add a bit of the chicken mixture to it and then roll it up and place it in the casserole dish. That takes a bit of time so I adjusted.
Spray the bottom of your casserole with cooking spray and then take the tortilla and tear off large pieces and cover the bottom of the dish. Takes about 3 tortillas to do this.
Pour half the chicken mixture over the layer of tortillas and spread it out.
Add another layer of tortillas and then the last half of the chicken mixture.
Add the final layer of tortillas and then cover the top in all those cheeses.
Pour the whipping cream over the entire casserole paying attention to the sides as you go.
Stick this into a preheated 350 degree oven for 30 minutes until cheese is melted and a bit golden.
Take out of oven and allow to sit for about 10 minutes to let the sauce set just a bit.
So super easy and tastes incredible!