Chicken Enchiladas III

{seriously, i should expand my horizons}
If we all could just be honest for a second, myself included, I'm super excited for my latest chicken enchilada recipe. I think it's actually the number one favorite in our house. We are talking all time record here, people. It's sad, because it's not really any different from my other two recipes, yet it is the the cream of the crop. 
Instead of using regular flour tortillas, I went bold and got the Roasted Tomato Tortillas. It made all the difference. Not only did it give the dish a fun burst of color, it also gave it a yummy kick of flavor! I'm so impressed with myself, it's hard to contain my joy.
Also, you are just going to have to ignore the giant typo on my picture... I'm far too lazy to go back and fix it. No judgments, please! ;)
Can you see my typo?
1 package of Roasted Tomato Tortillas
1 8oz. package of cream cheese, cut into cubes
2 small cans, or 1 large can of chopped green chilies.
1/2 cup of chunky salsa (or a different kind, if you prefer)
2 cups Monterrey Jack cheese, or equal of a Mexican style
1 small onion, chopped
2 skinless, boneless chicken breasts
1/2 pint of heavy whipping cream
1 tablespoon butter

In a frying pan, cook your chicken with some basic seasonings, like salt and pepper. Once it's cooked through, set aside. In a large skillet, add your butter. Once your butter is melted and your pan is hot, add onion and saute until translucent. Reduce heat and add the cream cheese. While your cream cheese is melting, shred the chicken breasts. Once the cream cheese is fairly melted, add in the chilies, salsa, and chicken. Stir till combined and heated through.
Spray a 9x9 inch baking dish, and preheat your oven to 350F. For each tortilla, take a few wooden spoon fulls of the chicken mixture and spoon it down the center. Fold up the ends and roll up, then place in baking dish, seam side down. Continue until each tortilla has been filled. *Note that the packages of the Roasted Tomato Tortillas come only in packs of 6, as opposed to 10 in the regular flour tortilla packages*. If you have any chicken mixture left over, spread it over the enchiladas.

Grate your cheese, and spread over the enchiladas. Feel free to use more if you are a big fan of cheese, like myself. Then drizzle the heavy cream over everything. Cover with foil, and pop it in the oven for 30-35 minutes, remove foil and continue baking for 10 minutes, or until the cheese is bubbly on the sides.

*For a healthier version, you can use wheat tortillas, low fat cream cheese, and can omit the heavy cream if desired.

1 comment:

  1. I have tried this twice, as a deluxe weeknight recipe, and can I just say I love it?!?!? I love it!!!! I go for the full calorie version, it really tastes divine! John eats so much of it he rolls on the floor after dinner in delight!


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