Leonas Chicken Enchiladas

• For the Enchiladas
• 12 to 15 flour tortillas, md. size (8" - 10")
• 8 oz. green chilies, canned, chopped (I use Hatch)
• 3-1/2 C cooked chicken with Fajita Seasoning, chopped (see below)
• 1 pint heavy cream
• half-and-half
• 1 md. yellow onion, diced
• 2 lg. cloves garlic, smashed and diced
• 8 oz. cream cheese (light is acceptable)
• 1 lb. Mexican Blend Cheese
• 1 red bell pepper, diced
• 14 oz. can of corn, drained
• 2 cans black beans, rinsed and drained
• 1 chipotle pepper in adobo sauce, diced (more if you like it spicier)
• Fajita Seasoning Mix
• 3 tbsp. cornstarch
• 2 tbsp. chili powder
• 1 tbsp. salt
• 1 tbsp. paprika
• 1 tbsp. sugar
• 2-1/2 tsp. crushed chicken bouillon cube
• 1-1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 to 3/4 tsp. cayenne pepper
• 1/4 tsp. crushed red pepper flakes
• 1/2 tsp. cumin

1. Enchiladas Saute onion, garlic, red pepper and chipotle pepper in butter.
2. Add chilies for a minute, and then add cream cheese.
3. Stir until melted.
4. Add chicken, beans and corn.
5. Combine ingredients.
6. Fill the tortillas with the chicken mixture.
7. Make the enchiladas, place in the pan (large enough to fit enchiladas), cover with cheese and then pour the heavy cream over the enchiladas.
8. If you want to have very soft cheese, cover with foil.
9. For a crispier top leave the foil off.
10. Seasoning Combine all of the ingredients in a small bowl.
11. Pour into small glass or plastic container, seal tightly and store in a cool, dry place.
12. Makes the equivalent of 3 packets of commercial or purchased fajita seasoning mix.

flour tortillas, green chilies, chicken, heavy cream, yellow onion, cloves garlic, cream cheese, blend cheese, red bell pepper, corn, black beans, pepper, mix, cornstarch, chili powder, salt, paprika, sugar, chicken bouillon, onion powder, garlic powder, cayenne pepper, red pepper, cumin

Taken from www.foodgeeks.com/recipes/21811 (may not work)