Thursday, November 4, 2010

creamy chicken enchiladas

Enchiladas are not the greatest in my book- but these are. I just made them for the first time and we both loved this recipe. I found the recipe from this blog and the way she raved over them convinced me to try them. They're seriously good.

cooked chicken tenderloins, shredded or cubed
1/4 c butter
1/2 of an onion, chopped
1 can green chiles
8 oz cream cheese
2 c mexican style cheese, divide
1/4 c salsa
flour tortillas
1 can El Pato sauce (found in the mexican aisle, it is an enchilada sauce)
1/2 c heavy whipping cream

In a frying pan saute butter, onion, green chilies.
Mix in cream cheese, 1 cup of cheese and salsa.
Once cheese is melted add Shredded or cubed Chicken

Place about 3 Tb. of the chicken filling in a flour tortilla. Then roll it up like an enchilada and place in a 9x13 pan.

Mix together El Pato Sauce (mild if you don't like it too spicy) and the whipping cream. Then pour the sauce over the enchiladas. Cover with 1 cup of Mexican style cheese and bake at 350 for 20 min covered. Then bake 10 more minutes uncovered. Take it out when it's nice and bubbly!

1 comment:

Shannon said...

I'm interested to try these. I am not at all a fan of the ever so popular Utah chicken enchilada casserole. But I do enjoy enchiladas. And this looks easy and delicious. How can you go wrong with cream, really?