Matt's Mom's Enchiladas

When Matt & I first started dating he told me his favorite food was his mom's chicken enchiladas. I am a little competitive in the kitchen so I set out to make my own recipe that I hoped would become his favorite. After a few attempts I coincided & called Pat to ask for her recipe, it really is the best!

4 boneless skinless chicken breasts
1 onion quartered
1 bay leaf
4 oz can green chiles
8 peppercorns
8 oz heavy cream
Tortillas
Monterrey Jack Cheese
OPTIONAL:
1 can Rotel
1 can Green or Red Enchilada Sauce

Place Chicken in a pan cover it with water, add onion, bay leaf & peppercorns. Boil for 20 minutes, drain & allow to cool. Preheat your oven to 350. Once cooled shred the chicken, Fill tortillas with chicken, green chiles & some cheese. Place in 9 x 13 pan sprayed with Pam. Pour cream over tortillas & top with cheese. Bake for 15 minutes. Serve with salsa, sour cream & guacamole.
Here is the optional part.
You can spice up your sauce by either blending a can of Rotel or Enchilada sauce with your cream in the blender.

Bubba Gump Mexican Style

Matt loves shrimp sometimes I think we should call him Bubba. I think he would eat them every night if he could. He love for shrimp is only second to his love for his mom's enchiladas. This lead me to invent a Shrimp Enchilada recipe. Again a family favorite, I know Uncle Mike was a big fan!

Shrimp 2 pounds (cooked if you are busy)
Block of cream cheese (reduced fat is okay)
Tortillas (soft taco size)
8 oz whipping cream
2 chipotles adjust for spice level ( small can)
1 can diced tomatoes
Grated Monterrey Jack Cheese

Spray the bottom of the 9 x 13"pan
Cook your shrimp if you are not using cooked.

In a tortilla spread cream cheese and shrimp
Roll up place in pan
In a blender mix chipotles, tomatoes & cream
Pour over tortillas
Add cheese to the top
Bake at 350 for 15 minutes

If you want to cook the shrimp heat about a table spoon of cooking oil, add 2 chipotles & shrimp. Sauté until pink. Remove chipotles before adding shrimp to tortillas. Enjoy. Makes about 8 enchiladas

I serve with some Mexican Style Rice and maybe a Margarita!