Sunday, October 3, 2010

A Family Favorite: Chicken Enchiladas.

I used to watch a cooking show that highlighted home cooks and their signature dishes. One episode showcased this woman's green chile chicken enchiladas. Guess where she said she got the recipe for it? Off the back of a can of Old El Paso green chile enchilada sauce. I'm serious. They did a whole show about how fabulous they were too. I, of course, dashed to my nearest grocery store to see if I could find a can for myself. And the rest is history. I keep the ingredients on hand to throw these enchiladas together in a moment's notice. I take them to church potlucks, I fix them for my bunko group, I bring them to women who have just had babies, etc....It's my "go to" recipe. I have tweaked it just a bit from the original recipe, but it's still as easy as ever. Green Chile Chicken Enchiladas: 2 cups cooked and shredded chicken meat (rotisserie is super or even 2 large cans of all white chicken will work in a pinch), 1 large yellow onion chopped, 8 ounce block of cream cheese ( I use reduced fat & I also cut it into 8 piece chunks), 1 can of diced green chiles, 1 Tbsp. chile powder, salt & pepper to taste,  a 10- count package of flour toritillas, 2 cans green enchilada sausce,  and 2 cups shredded Monterey Jack cheese. Begin by cooking onion in a small amount of oil until nice and brown (almost caramel in color). Lower heat, and add in chicken, cream cheese, and diced green chiles. Let this mixture cook over low heat until cream cheese is melted. Add in chile powder and salt & pepper to taste, then remove from stovetop and set aside. Divide the mixture among 10 tortillas and roll up. Place seam side down in a greased 9x13 dish. Pour green enchilada sauce over the top and cover with shredded cheese. Bake at 350 degrees F for approx. 20 mins or until cheese is melted and bubbly. It's really that simple. I like to serve this with microwave spanish rice and a green salad. Sometimes I make salsa and put a bowl out with some tortilla chips and we feel like we are in a Mexican restaurant. My kids request this often and I would say it's among my top five recipes in popularity. Now it can be one of yours too. -------Photo credit:

1 comment:

  1. So, I had a friend comment to me earlier that she made this same recipe, but doubled the cream cheese. Of course, I believe that would totally knock it out of the park. I, however, have to be conscious of fat, calories, and all of that nonsense. Haha! I do add sour cream to the filling sometimes if I need to punch it up a bit.