White Enchiladas

• 1 12 lbs chicken thighs, for fajitas
• 8 ounces cream cheese
• 24 ounces sour cream
• 2 teaspoons white pepper
• 7 ounces green chilies, chopped
• 2 tablespoons jalapeno juice (from a jar of jalapenos)
• 12 cup milk
• 12 ounces colby-monterey jack cheese, shredded
• 16 flour tortillas

1. Cook fajita meat either on the grill or in a pan until done.
2. Dice or slice into small pieces to fit in the enchiladas.
3. Combine next 6 ingredients in sauce pan and warm up until cream cheese is melted.
4. Put about 2 spoons full of chicken and some cheese in each tortilla and wrap up.
5. Continue until all tortillas are done or pan I full.
6. Cover enchiladas with white sauce.
7. Then sprinkle more cheese on top and bake at 350 until all bubbly about 30-45 minute
8. Serve.

chicken, cream cheese, sour cream, white pepper, green chilies, jalapeno juice, milk, colbymonterey, flour tortillas

Taken from www.food.com/recipe/white-enchiladas-454136 (may not work)