sunset harvest

Wednesday, March 7, 2012

Creamy Chicken Enchiladas

This is one of those meals that somehow gets knocked aside during our dinner rotation, and every time we eventually have it, the comment is usually made, "Why don't we have this more often?" I needed a little over 2 cups of cooked chicken. I typically bake chicken and the thought of actually boiling the chicken to cook it actually was intimating to me. I put the chicken breast in a skillet and poured chicken stock over them. I think next time I will cover the chicken completely, however for this meal it worked out fine. I brought the stock to a boil and then covered the chicken and cooked for 15 minutes. Once the chicken was cooked through I shredded the chicken and measured out a little over 2 cups of chicken for dinner and put rest of the chicken in a freezer bag. I will pull it out in the future when I make a meal requiring cooked chicken.

Once the chicken is cooked and shredded mix with cream cheese, milk, and ground cumin. I also diced a yellow onion and cooked in a little butter till tender. Once the onion was cooked add about a tablespoon of diced green chili pepper and mix in with the chicken. Of course I also took the opportunity to mix in some shredded cheddar cheese as well.

I realize now I didn't take many pictures this time, so hopefully my words will give enough of a description for this meal. Mix together the remaining chili peppers, cream of chicken soup, sour cream and milk. I should have taken a picture of the ingredients because the picture below is not the greatest!

I know in my local grocery store they have tortilla shells that are labeled for "enchiladas" and on down the line, burrito size, etc. I however decided to use the small shells that are labeled for soft tacos. I like the smaller size and they all fit perfectly in my 9x13 pan. Grease the pan and fill each shell with the chicken mixture and roll, place seam side down in the dish. Pour the sauce over the shells to cover.

Cover the dish with foil and bake at 350 degrees for 35 minutes, or until heated through. Remove the foil, sprinkle with shredded cheddar cheese and bake for additional 5 minutes or until the cheese melts. This made a few extra and I was able to wrap a few in foil and put them in the freezer for a future, "Doug is home alone for a few days cause I am with the kids in my hometown" nights.

Chicken Enchiladas

adapted from "Better Homes and Gardens New Cookbook"

Medium Yellow onion, diced
1 TBLS. Green Chili peppers (4 oz can of diced peppers, remaining peppers added later)
Melt butter in a skillet and add onions, and cook till tender, add the peppers and turn off heat.
Mix together;
3 oz. cream cheese, softened
1 TBLS. milk
1/4 tsp. ground cumin
1/4 cup shredded cheddar cheese
Stir in chicken and onion/pepper mixture
Set aside and prepare sauce, in a medium bowl mix together;
Reserved chili peppers
1 can cream of chicken soup
1 (8oz) container sour cream
1 cup milk

Preheat oven to 350 degrees.

Spoon about 3-4 TBLS of the chicken mixture onto each tortilla shell. Roll and place seam side down in a greased 9x13 baking dish. Cover with foil and bake for 35 minutes or until heated through. Remove foil and sprinkle about 1 cup shredded cheddar cheese over the shells, bake for additional 5 minutes till the cheese melts.

Linked at Mandy's Recipe Box

1 comment:

  1. YUM! I have an idea...why don't you freeze a couple, drop them off at my place on the way to your mother's next lol. These look wonderful.