Tuesday, May 28, 2013

Easy Chicken Enchiladas

Easy Chicken Enchiladas
Recipe from: pictureperfectmeals
Image Credit: Cheryl Beverage Barnes
Easy Chicken Enchiladas

Recipe type: Chicken, Enchilladas

Cuisine: Mexican


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.

Serves: 6

Read more and enjoy this amazing recipe and many more when visiting pictureperfectmeals

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.

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