Wednesday, December 8, 2010

Chicken Enchiladas

We love Mexican food in our house.  I think C would choose it everyday if I was game for that.  I'm not though, but I do love it every now and then.  One of my favorite weeknight meals is Chicken Enchiladas.  A friend gave me this recipe a few years ago.  I've adapted it a little and been making it ever since.  It has very few ingredients, but those few ingredients pack a nice punch.  I used to make this with pre-cooked fajita chicken strips, but now that I've had my Chicken *WOW* Moment I will only be using chicken cooked in a crockpot.  If you don't have time to cook the whole chicken, feel free to substitute pre-cooked strips or cooked chicken breast.
Chicken Enchiladas
2 cups cooked, shredded chicken breast
1 package cream cheese, (8 oz.)
1 can green enchilada sauce
1 package Monterrey Jack cheese (10 oz.)

Heat the chicken and cream cheese thoroughly.  In an 11x7x1/2 inch pan, pour enough green enchilada sauce to lightly cover the bottom.  (Do you like my obscure pan size?  I have no clue where that pan came from, I just know it's great for enchiladas.  If you don't have that size, which I'm guessing most people wouldn't, use whatever you have.)  Place approximately 1/3 of a cup of cream cheese/chicken mixture in each tortilla and roll up.  Place the tortilla seam side down, repeating until you fill the pan, run out of tortillas, run out of chicken, or just get tired of rolling. ;)  Cover the enchiladas with the remaining green sauce and the Monterrey Jack cheese.  Make sure you cover the ends of the tortillas with sauce so they don't get too crunchy and dried out.  Unless you like crunchy ends of tortillas, some people in our house don't so we cover everything with sauce.  Cook them for 15-20 minutes in a 350 degree oven until the cheese on top is melted and bubbly.  Serve them piping hot with a nice Spanish style rice, some refried black beans and some guacamole that you whipped up while the enchiladas were cooking.  Enjoy!  I usually get eight enchiladas out of the recipe.  The last ones that I roll are significantly larger than the first ones.  Once I see I'm running out of space in the pan, those last ones get a lot of chicken and cream cheese stuffed in them.  I mark the larger ones with a toothpick and serve them up to C. :)  I'm not exact when it comes to cooking and I like it that way!

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