Everyone has a chicken enchilada recipe. Here's mine. Whats yours?
Cream Cheese Chicken Enchiladas
Serves 1-8 people depending on your appetite!
Ingredients:
About 8 flour tortillas
A pack of cream cheese
1/2 lb grated jack cheese
1 small yellow onion, chopped
1 lb chicken breast
1 can green chillis
1/2 cup chopped cilantro
3 cloves garlic, minced
1 jalapeno, diced
1 fat can of green chili enchilada sauce (I think their 28 oz or something)
dash of salt
sour cream
2 T oil
Directions:
1. Heat oven to 350
2. Boil chick until done (about 15-20 minutes depending on size), rinse under cold water for 1 minutes (so not hot on next part) and pull apart into shreds
3. Heat oil over medium heat (no higher as not to burn garlic)
4. First add chopped onions and cook about 3 minutes, then add jalapeno, garlic and green chillis and cook for 2 minutes. Stir in the chicken and cilantro and stir it up for about 30 seconds.
5. Dump this into a bowl and mix in the cream cheese. The heat should melt it just to the point of it being easy to stir. Next stir in the grated cheese. From here add a dash of salt, stir well, then taste. Season more from there if need be.
6. It's not nessasary, but if this gets a chance to sit in the fridge for 2-4 hours, it really helps the flavors blend.
7. Liberally dump some green sauce into a casserole dish.
8. Put your tortilla in the pan when you fill the enchiladas and roll em up (this way the out side gets a coat of the sauce)
9. Dump the rest of the sauce on top (if it looks like they are drowning in the sauce, thats ok as tons will seep in while cooking)
10. Cook for 30-35
11. Serve topped with sour cream and chopped cilantro
Cream Cheese Chicken Enchiladas
Serves 1-8 people depending on your appetite!
Ingredients:
About 8 flour tortillas
A pack of cream cheese
1/2 lb grated jack cheese
1 small yellow onion, chopped
1 lb chicken breast
1 can green chillis
1/2 cup chopped cilantro
3 cloves garlic, minced
1 jalapeno, diced
1 fat can of green chili enchilada sauce (I think their 28 oz or something)
dash of salt
sour cream
2 T oil
Directions:
1. Heat oven to 350
2. Boil chick until done (about 15-20 minutes depending on size), rinse under cold water for 1 minutes (so not hot on next part) and pull apart into shreds
3. Heat oil over medium heat (no higher as not to burn garlic)
4. First add chopped onions and cook about 3 minutes, then add jalapeno, garlic and green chillis and cook for 2 minutes. Stir in the chicken and cilantro and stir it up for about 30 seconds.
5. Dump this into a bowl and mix in the cream cheese. The heat should melt it just to the point of it being easy to stir. Next stir in the grated cheese. From here add a dash of salt, stir well, then taste. Season more from there if need be.
6. It's not nessasary, but if this gets a chance to sit in the fridge for 2-4 hours, it really helps the flavors blend.
7. Liberally dump some green sauce into a casserole dish.
8. Put your tortilla in the pan when you fill the enchiladas and roll em up (this way the out side gets a coat of the sauce)
9. Dump the rest of the sauce on top (if it looks like they are drowning in the sauce, thats ok as tons will seep in while cooking)
10. Cook for 30-35
11. Serve topped with sour cream and chopped cilantro
