Chicken Enchiladas

INGREDIENTS
2 cans shredded chicken (about 4 breasts cooked and shredded)
2 tablespoons olive oil
1 (4 ounce) can diced green chile peppers, drained
1 (8 ounce) package cream cheese
2 cups shredded cheese, divided

1 can (16 oz) red enchilada sauce
8 (10 inch) flour tortillas
1 cup heavy whipping cream

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).

Heat the olive oil in a large skillet over medium heat.

Add the green chilies, chicken and garlic.

Cook and stir for a few minutes, until fragrant, then stir in the

cream cheese and half of the Monterey Jack. Remove from the heat.
Spoon the chicken mixture into tortillas, and roll up.

Place the rolls seam side down in a 9x13 inch baking dish.

Sprinkle the remaining Monterey Jack cheese over the top,

then pour cream and red sauce over all.
Bake for 30 minutes in the preheated

oven, or until the enchiladas are golden brown on the top.