This recipe for chicken enchiladas (from Loaves and Fishes, and submitted by our cousin Liz Rosinski) is a perfect example with its short list of ingredients, easy preparation, and a big wow factor. The filling comes together easily and is filled with a tang from the cream cheese and a zing from the chilies. While the drizzle of cream may seem excessive and you may be tempted to omit it, it helps all the flavors steam together and stay moist, while the cheese on top gets crispy. I serve these enchiladas with green salsa on the side.
Creamy Chicken Enchiladas
1 TBL butter
1 medium chopped onion
1 can drained green chilies
8 oz. softened cream cheese, cut up (light is okay)
3 1/2 cups cooked chicken, chopped or shredded
flour tortillas
2-3 cups shredded monterey jack cheese
1/4 cup whipping cream
Melt butter over medium heat. Add onion and chilies. Saute 1 minute. Stir in cream cheese and chicken. Cook until cream cheese melts. Spoon some down center of tortilla and roll up. Place, seam side down, in lightly greased 13x9 casserole dish. Sprinkle with cheese, drizzle with cream. Bake at 350 degrees for 35-45 minutes until cheese is melted and browned.
2 comments:
These look wonderful, I am going to try them soon. I love recipes from church cookbooks too!
I will have to try them! I have the same dish too....
Post a Comment