|Recipe from: pictureperfectmeals
Image Credit: Cheryl Beverage Barnes
Easy Chicken Enchiladas
Author: Cheryl Beverage Barnes
Recipe type: Chicken, Enchilladas
4 cups cooked shredded chicken
4 ounces cream cheese, room temperature
2 tablespoons sour cream
2 teaspoons ground cumin
16 ounces green chile enchilada sauce, such as Frontera, divided
Kosher salt and freshly ground black pepper
6 soft taco size white flour tortillas
8 ounces Monterey Jack cheese, grated
Preheat the oven to 350 degrees.
In a large bowl, combine the chicken, cream cheese, sour cream, cumin and ¼ cup enchilada
Season with a little salt and pepper and mix until well combined.
Spread ½ cup of the enchilada sauce in the bottom of a 9-x-13 baking dish.
Evenly divide the chicken mixture between the tortillas (about ½ cup on each), placing the filling
in the center.
Sprinkle over a couple of tablespoons of cheese on each; fold the tortilla over the filling and roll
like a cigar to enclose it.
Place the enchilada seam-side down in the baking dish; repeat with remaining tortillas.
Cover the enchiladas with the remaining sauce and cheese.
Bake uncovered until the cheese is bubbling and the sauce has cracked slightly on top, about
25 to 30 minutes.
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Notes…from the Picture-Perfect kitchen:
Planning: I usually leave my cream cheese out overnight to soften, but to bring it to room
temperature quickly, place the foil-wrapped block in a zip-loc bag and submerge in warm water
for several minutes. You can make the filling one day in advance. Cover and refrigerate. Bring
to room temperature before assembling the enchiladas.
Product Purity: Don’t forget that a rotisserie chicken from your deli is a goldmine of quick and
easy dinners, like this recipe. Although I’m not one for many convenience products, I make an
exception in this case. Frontera Green Chile Enchilada Sauce, from the brilliant award-winning
chef, Rick Bayliss is so perfect in this dish. Mildly spiced with roasted tomatillos and garlic, one
bite and I was hooked. Crafted from fresh, all-natural ingredients, you can find it at whole foods
markets, like Earth Fare. The other El Paso-like brands of enchilada sauce contain a whole
host of offenders. Now, about tortillas. Sigh. Please, I beg you, seek out organic tortillas. Or at
least look at the ingredient list on most supermarket brands. They’re a science project. Serious
UnFab Four alert here. Maria and Ricardo’s Tortilla Factory makes all natural, no artificial
anything in their yummy tortillas. Also available at whole foods markets.
Presentation: Chopped, diced tomatoes, minced cilantro, lime wedges, guacamole and/or sour
cream are the traditional garnishes. Serve with some confetti corn with peppers and black
beans for a colorful side.
***You can’t serve enchiladas without a margarita! Well, you could, but why in the world would
you want to go and do a thing like that? Here’s how to make a real, good one! I’m an On-the-
Rocks kind of gal. Extra salt, please. In a large pitcher, combine: 2 cups fresh lime juice, 3 cups
tequila and 1 cup triple sec or Gran Marnier. To prepare the traditional salt-rimmed glass: Put
some kosher salt in a flat dish. Run a slice of lime around the rim of your serving glass, dip in
the salt, pressing firmly. Slip cut lime slices over the lip of the glass as a garnish. Serve over ice.