Tuesday, December 27, 2011

Chicken Enchiladas

Consider this a belated Christmas gift. Today I bring to you my recipe for Chicken Enchiladas. They are fabulous. I've been told they are 'restaurant quality'. You will love them.
(disclaimer, some of these pics were taken when I was experimenting with my regular recipe...so follow my text and not necessarily what you see in the pic!).
You will need:
1/2 a diced onion
3 to 4 T. butter or margarine
Shredded chicken
8 oz cream cheese
1 can cream of chicken soup
Shredded cheese (I use cheddar or a montjack blend)
Flour tortillas
Melt butter in large skillet. Saute onion until tender. Add in about 4 cups shredded chicken (a rotisserie chicken is handy for this!), a block of cream cheese, and about 3/4 cup salsa. Heat till cream cheese is melted and it is all well blended.
(You see in this pic below I had shredded cheese in the meat mixture. Didn't like that as well as my original recipe, so don't put shredded cheese in the meat mixture).
Warm your tortillas in the microwave so they are a little easier to work with. Put 2 serving-spoonfuls of meat mixture down the middle of a tortilla, roll tight, and place in a greased baking pan. I usually get about 6 or 7 tortillas in a 9" square pan with this recipe.
Leaving a bit of the meat mixture in the pan, stir in the can of cream chicken soup and another cup of salsa and heat till well mixed. Pour over enchiladas.
Sprinkle with some red pepper for a little color and flavor. These are NOT spicy enchiladas, so if you really want some kick, you could put some of this in your meat mixture too.
Cover pan with foil and bake in a 400 degree oven for about 30 minutes.
If you took your 'nice mommy' medication, while the enchiladas are cooking, you can make some quesadillas for your picky three year old. To do so, you may have needed to think ahead and set aside a wee bit of that rotisserie chicken. Toss a tortilla in a sprayed pan, sprinkle with chicken and shredded cheese, top with another tortilla. Once lightly browned on one side, flip it over. Press down a few times during the cooking process with a spatula. I do have a quesadilla maker but if I'm just making one, this is much easier.
Remove foil from enchiladas and cover with about 2 cups of shredded cheese. Return to oven, uncovered, until cheese is melted.
We usually eat this with corn, and chips and salsa. These are fabulous enchiladas.
If you make them for a friend who just had a baby or is having a rough time, they will feel loved. You can make them up and put them in a foil pan, then all they have to do is throw them in the oven.
We had hotdogs for dinner tonight, and just posting this made me hungry!
Hope you had a great Christmas!

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