GET IN MY MOUTH: heart-stopping creamy cheesy chicken jalapeno enchiladas

I think things are getting better for me. I haven't been able to make dinner since I was impregnated. I neverknew when just stepping into the kitchen would make me hurl. But tonight, I did it. Without throwing up. So yay!

One of my favorite things about being a grown up is that I can make whatever food I want and I don't have to put things (LIKE ONIONS, BLEH) in food if I don't want. I LOVE white chicken enchiladas, but they always have onions in them and that kinda ruins it for me cause I'm basically a child. Anyway today I wanted chicken enchiladas so I made this recipe up and they ended up being really good they even have Tayl's approval. So here. Feel free to tweak it anyway you want. I'll probably top with sliced jalapenos next time.

3 cups shredded cheese (I used mexican blend)
1 8 oz block Cream Cheese
2 lb chicken breasts
1 can diced Jalepenos
1/2 cup sour cream
1 Tbs sour cream
1 cup whipping cream
1 can green enchilada sauce
10 medium flour tortillas

preheat oven to 375 degrees. cook chicken (I like to boil mine) shred, mix with block of cream cheese, 1 cup shredded cheese, jalapenos, and tablespoon of sour cream. Lightly spray 9x13 glass pan. stuff with mixture and roll tortillas and place in pan seam side down.  set aside. pour whipping cream, sour cream, and enchilada sauce in a bowl, mix with an electric mixer until mixture is a slightly thicker. Pour over rolled tortillas. Then top with 2 cups cheese. Bake for about 30 minutes or until cheese is bubbly. Let rest for 5 minutes before serving. Shovel into yo mouth, enjoy.