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If ever there was a gluttonous entree this one would have to rank in the top three. I say entree because, of course, there are many a gluttonous desert… but as entrees go… with two cups of Heavy Whipping Cream and copius amounts of cheese, this one could, quite possibly, be numero uno in the gluttony category.

I adressed gluttony in my “7 Deadly Sins” post on crab. What I didn’t say in that post is that there is a cure. A wipe out. A do over if you will.

You see, if you are really, really sorry for having committed one of the deadly sins, and you admit to it, then you are forgiven. Pretty convenient, I must admit, while I apologize profusely in between bites.

I even apologize upfront for the leftovers I will eat for lunches next week!

These White Chicken Enchiladas came from Carolee’s sister, Clarice. I have, of course, Doctored them up a bit.

What you need:

1 can Diced Green Chiles, 4 oz *
2 Cups Chicken, Cooked and Shredded *
1 can Salsa Verde, 7 oz *
1 bunch Green Onions *
8 oz Sour Cream *
2 Chicken Bullion cubes
2 cups Heavy Whipping Cream
12 Corn Tortillas
2 cups Grated Mexi Cheese
Oil for frying

These items are optional but what I added to Doctor It Up!

1/4 cup Cilantro
1 Jalapeno, seeded and minced
1 can Sliced Olives, 2.25 oz

What you do:

Mix together the first 5 (*) ingredients, as well as any (or all) of the Doctor it Up! ingredients in a large bowl.

Add the Dr. It Up! Ingredients of your choice:

Mix it well, so all of the ingredients are evenly distributed.

The original recipe does not require cheese in the mixture, rather it puts it all on top. I think about 1/2 cup cheese in the mix helps keep it all together…

Now it’s time to heat up the Heavy Whipping Cream. You want to really watch the heat on this because it will burn very easily. So set your burner to medium low.

It’s a good time to preheat your oven to 350 as well.

Add two chicken bullion cubes to the Whipping cream. Stir often to keep from burning and to break down the bullion.

Set yourself up a production line situation. First, a small saute pan with about one cup of oil. It does NOT need to be smoking hot. It just needs to be warm enough to soften the tortillas. Next the Cream, and right next to that, your casserole dish. By the way, I hate doing dishes. I sprayed the casserole dish with some cooking spray.

My production line:

Those tongs are a necessity.

Take one corn tortilla, and dip it into the hot oil.

Flip it to coat the other side. It should only be in for about 6 seconds max… again, you are just softening it… not crisping it!

Next, with the tongs, take it out of the oil and drop it in the whipping cream.

You are not soaking it in the whipping cream, just dipping to coat.

Put the tortilla right in the casserole dish that you will be using to bake. This way you don’t have to lift your tortilla once it’s rolled.

Place about 1/3 of a cup of the Enchilada Filling and plop it down the center of the tortilla. Roll it up, and slide into position in pan.

Now, I had already done a few before I thought to take a photo.

Once you get all twelve rolled up you should be pretty done with the mix. If not, you can always evenly distribute what you have left over the top of the tortillas.

Take the remaining Heavey cream mixture and pour it over the top of your enchiladas.

Then, cover with the remaining cheese. I like a lot of cheese… What the hell? Gluttony cannot be done in a half-ass manner.

Pop the whole thing, uncovered, into your oven (at 350) for 25 minutes. Should come out looking something like this.

Serve it up, and enjoy!

God can see through me. My mouff iv fu an I going do hell.