Monday, June 30, 2008

Chicken enchiladas

This is definitely a staple around here.  We always have the makings for this.  Too bad J and C don't like it.  Oh well, more for the rest of us!

2 regular size (15 oz?) cans green enchilada sauce
1 pkg. flour tortillas
shredded cheese (your favorite)
1 can chunk chicken breast, drained
2 pkgs. cream cheese, softened

Preheat oven to 350.  Pour a little green sauce on the bottom of a 13x9 pan to prevent the tortillas from sticking to the pan.  Mix chicken with cream cheese.  Spread some down the middle of a tortilla and sprinkle with cheese.  Roll up and place in pan.  I can usually fit 7-8 enchiladas widthwise in a 13x9. It's ok to scrunch them together. If they are small tortillas, I can also fit one or two lengthwise to fill in the gap.  Pour the remaining green sauce over the top and sprinkle on some more cheese.  Bake about 25 minutes.  Cover with foil if you feel like it needs it.  Serve with sour cream.

Variations and hints:
*Red or green sauce?  That's the state question in NM. Use your favorite.  We love green!
*Substitute about a pound of fresh or frozen chicken breast, cooked and shredded.  Canned is just quicker when I'm hungry.
*Replace one package of cream cheese with a can of cream of chicken (or mushroom) soup.  Just as yummy!
*Green tabasco sauce is always a winner to have on the table with this.
*We like this even better as leftovers, when the flavors have all soaked in.
*Add some extra green chile to the chicken mixture and the sauce for that matter.  This is NM, after all!
*I just tried this with about 1/2 c pepper jack cheese mixed into the cream cheese mixture.  Yummo.....especially if you turn this into dip instead of filling and warm up the filling with some cheddar grated on top. Wow!

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