Chicken Enchiladas

4 chicken breasts
2 T olive oil
1 4 oz can green chile peppers
1 jalapeno pepper, chopped (optional)
1 minced garlic clove
1 (8 oz) package cream cheese
2 c Monterey cheese
1/2 c water
8 (10 in) tortillas
1 c heavy cream

Place chicken in sauce pan. Fill with enough water to cover. Bring to boil and cook 20 mins. Remove from water, set aside to cool.

Preheat oven to 375. Cut up chicken. Heat up olive oil in large skillet over medium heat. Add chilies, jalapeno and garlic. Stir and cook for a few minutes until fragrant. Stir in cream cheese and half of cheese. As cheese melts, gradually stir in water. Sit chicken meat into skillet. Remove from heat. Spoon chicken mixture into tortillas and roll up. Place rolls seam down in 9 x13 dish. Sprinkle with remaining cheese over the top and pour cream all over. Bake for 30 mins in oven or until enchiladas are golden brown on top. For Freezer meal, defrost and cook for about 10-15 mins longer.