Monday, June 13, 2011

Chicken Enchiladas


So even before my mission in Arizona, I have been in love with Chicken Enchiladas but I am so picky as to what kind I like.  I had this amazing companion who spoiled me all the time by cooking these amazing chicken enchiladas.  This is my adaptation of her recipe.  Derek and I can't get enough of them.  Seriously though.  Give them a try and let me know what you think.  The great thing is that most of these ingredients will be things you most likely have in the house.


Chicken Enchilada

Ingredients:
  • 1/2 block of Cream Cheese
  • 3-4 cups of Shredded Cheese
  • 1/4 C of Chicken Broth
  • 1 10.5 oz of cream of chicken
  • Salt and Pepper to taste
  • 2-3 Boneless, Skinless Chicken breasts
  • 1 can of Herdez Salsa Verde
  • 8-10 Flour Tortilla
  • 1 4oz. can of green chiles or jalapenos if you like super spicy.
Directions:
  1. Preheat oven to 325 degrees
  2. Defrost your chicken breasts
  3. Cute your chicken into cubed pieces
  4. Cook them in frying pan until golden brown.  You can salt and pepper here if you like or just later in the mixture.
  5. While chicken is cooking/cooling you will make up your filling mixture.
  6. In a medium size mixing bowl place 1/2 block of softened cream cheese and the cream of chicken soup
  7. Mix in 2-3 cups of your favorite kind of cheese.  I love Colby Jack but anything works. The rest of the cheese you will save for the top.
  8. Now add your chicken
  9. After these three ingredients are combined add chicken broth to make a smoother consistency.  Start with a 1/4 C and add more as needed
  10. Add your can of chiles
  11. Continue to mix all your ingredients together
  12. Add salt and pepper to taste and now you have created your filling.
  13. Grease a 9x13 glass baking dish
  14. Take a flour tortilla and add a dollop of the mixture into your tortilla.  Be as generous as you want here.  I just make sure to leave enough for the whole pan.
  15. Roll the flour tortilla and place the flap downside in the 9x13.
  16. Repeat this until the whole pan is full.
  17. Pour your whole jar of Hernandez Salsa Verde on top of the tortillas.
  18. Top with the remaining 1-2 cups of shredded cheese. 
  19. Cover with foil and bake for 20-25 minutes taking the foil off the last couple of minutes to brown the cheese.
Serve with a salad, rice, beans, or corn.

P.S. Sorry is the recipe isn't written like you are used to.  I just made this up off of a combination of other recipes so it's my own take on everything.

3 comments:

  1. We love these. They sound exactly like the ones Juli makes all the time. So, so good.

    ReplyDelete
  2. Bless you. This looks delicious! I am absolutely making these!

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  3. k, yummmmmm! also. i'm loving the new blog set-up! love you!

    ReplyDelete