6 April, 2012
Cassie’s Chicken Enchiladas
Recipe Category: Main Dish / Chicken
Serves: 4 – 5 Adults
Ingredients:
1 Store-bought, Rotisserie cooked chicken
2 packages (8 ounces each) cream cheese, cut into cubes
1 can (4 ounces) chopped green chiles
1 medium onion, chopped
10 flour tortillas, burrito sized (10 inch)
1 can (10 ounces) mild green enchilada sauce
1 cup shredded cheese (recommend combined Monterey Jack and Cheddar, but other yellow cheeses work well)
Preparation:
Preheat oven to 350°
De-bone and coarsely the shred the cooked rotisserie chicken to make about 2 cups of chicken. Set aside any remaining chicken for other use.
In a medium saucepan, cook together the cream cheese, green chilies and onion over low heat until the cream cheese is melted.
Remove from heat and stir in the shredded chicken.
Spray the bottom of a large rectangular baking dish with non stick spray.
Working with one enchilada at a time, spread a large spoonful of chicken and cream cheese mixture on the tortilla, and roll up tightly, leaving the ends open. Place it flap side down, into the baking dish and make the next enchilada, adding each new one snugged up against the previous one making a long, side by side row. Repeat until all the chicken mixture is used.
Pour the green enchilada sauce over the middle of the row of enchiladas and lightly spread with a spatula to cover the enchiladas. Then, evenly sprinkle the shredded cheese over the tops of each.
Bake for 20-30 minutes, until warmed all the way through and the cheese topping has melted.
Notes: Garnish with dollops of sour cream, a spoonful of salsa, or diced green onions and cilantro. Rotisserie cooked chicken makes preparation fast and adds a depth of flavor to the chicken, but you can use boiled chicken or even canned chicken. If not using Rotisserie cooked chicken, I would add a teaspoon of chili pepper to the chicken mixture to add flavor. For extra kick, you can double the amount of chopped green chilies and add a teaspoon of chili pepper. You can substitute low-fat cream cheese for similar results but less fat.
This is Cassie’s recipe for a fast and easy chicken enchilada dinner. They go well with a side of refried beans or spanish rice.