1 bag (2 cups) Kraft Shredded Sharp Cheddar Cheese
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Let's Make It
Preheat oven to 350°F. Boil chicken breasts in water with bouillon cubes until completely cooked. Let cool, shred the chicken with fingers.
Melt butter in large skillet over medium high heat. Add shredded chicken, garlic, chilies, onion, and wine. Cook until onions are tender and the wine has absorbed. Turn down heat to medium and add cream cheese, salt and pepper. Mix well. Turn heat off stove and remove skillet.
Spray bottom of large casserole dish with a non-stick cooking spray. Pour enough of the heavy cream in the bottom to coat the dish. Take one tortilla and put in a heaping spoonful of the chicken mixture in the center and add one slice of pepper jack and a small sprinkle of Colby Jack cheese, roll up and place in the casserole dish. Repeat until casserole dish is full of rolled up enchiladas. Sprinkle with sharp cheddar and remaining Colby jack cheese. Pour remainder of heavy cream on the top of the enchiladas.
Bake for 20-25 minutes, or until top is bubbly and lightly browned. Let stand 5 minutes.