Cheesy Chicken Enchiladas

First, submerge the chicken breast halves in a saucepan filled with sufficient water to cover them completely. Allow the mixture to reach a rolling boil, and continue cooking until the chicken is fully cooked through, approximately 20 minutes. Next, set the saucepan aside to cool down.

Next, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Next, carefully extract the chicken meat from its original form and discard any remaining skin or bones. Set this aside for further use.

Then, heat a generous amount of olive oil in a large skillet over medium heat. Add the green chilies, jalapeno peppers, and garlic to the skillet. Cook and stir for a few minutes until the ingredients are fragrant, then gradually incorporate the cream cheese and half of the Monterey Jack cheese into the mixture. As the cheese begins to melt, slowly stir in the water. Chop the chicken meat and then add it into the skillet mixture.

After that, take a spoon and fill tortillas with the chicken mixture. Roll up these tortillas tightly and place them seam-side down in a 9x13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top of these tortillas, then pour a generous amount of cream over all.

Finally, bake the enchiladas in your preheated oven for 30 minutes or until they reach a golden brown color on top.