My wife is not a big fan of Mexican food, but this recipe is one of her favorites. She actually asks, isn't it about time for you to make a batch of enchiladas?

It is not particularly spicy, but you can top it with jalapenos or a spicy salsa if you like.

We like to serve them with guacamole, refried beans, and sometimes spanish rice.

4 large skinless, boneless chicken breast halves

2 14-ounce cans chicken broth

Filling:

2 tablespoons butter

1 medium onion, chopped

1 8-ounce package cream cheese, softened

2 1-ounce packets dry ranch dressing mix

1 8-ounce bag (2 cups) mixed Mexican-style shredded cheeses

1 cup of chopped cilantro

2 cups whipping cream

8 to 12 flour tortillas,

Place the chicken breasts in a Dutch oven and add the chicken broth. Add water if needed to cover.

Bring to a simmer over medium heat and cook the chicken for about 20 minutes, or just until cooked through. Remove the chicken breasts from the broth and let cool briefly. Reserve the broth. Cut the breasts into bite-size pieces.

Filling: Melt the butter in small skillet over medium heat. Add the onion and cook until soft. In large mixing bowl, combine the chicken, onion, green chiles, cream cheese and ranch dressing mix.

Spray a 9-by-13-inch baking dish with Pan or another cooking spray. To assemble the enchiladas, briefly dip each tortilla in the reserved broth, then fill with about 4 or 5 tablespoons of the filling. Roll up and place in the baking dish, seam side down.

When ready to bake, sprinkle the Mexican cheeses over the enchiladas, followed by as much chopped cilantro as desired. Pour the cream evenly over the top and bake in a 350-degree oven for about 30 minutes, until bubbly and browned around the edges. For easy serving, cut the enchiladas in half to serve. Serves 6.

These are gooey and very tasty.