2 T. butter
2 large onions, thinly sliced
2 cups diced cooked chicken
6 oz. cream cheese, cut into cubes
3-4 Chipotle chilies in adobo sauce, chopped
(available in the ethnic aisle at the supermarket)
1 cup heavy cream
2 cups shredded Monterey jack and Cheddar cheese
Cilantro, black olives and guacamole
In a wide frying pan over medium heat, melt butter. Add onions and cook, stirring occasionally, until soft and just beginning to brown (about 20 minutes). Turn heat to low and add chicken, chipotle chiles and cream cheese. Mix lightly until blended. Season to taste with salt; set aside.
Heat cream over medium heat. Add 2-3 teaspoons of the adobo sauce from the chiles. When cream is hot, dip each tortilla into the cream for a few seconds until tortilla becomes limp. Place on a plate and spoon about 1/3 cup of the chicken filling down the center of each tortilla; roll to enclose. Place enchiladas, seam side down, in a 9x13 inch baking dish.
Spoon remaining cream mixture onto enchiladas; sprinkle evenly with cheese. Bake, uncovered, in a 375º oven for 20 minutes or until heated through.
Garnish with olives, tomatoes, sour cream, cilantro and guacamole. Serve with Sierra Vista Fleur de Montagne.