Tuesday, February 8, 2011

Cream Cheese Enchiladas

If you purchase those rotisserie chickens at the store or roast your own chicken, this recipe is the perfect one for the leftover chicken. The flavors in this one are delicious. It's quick and easy to put together. I halved the recipe, it made the just the right amount for dinner, with leftovers for our lunches. I made the recipe as written but did bake it at 350 for 20 minutes covered and 10 minutes uncovered, to melt the cheeses.


Enchiladas De Pollo (Cream Cheese and Chicken Enchiladas)
Makes 20-24 enchiladas
Recipe from Paula Deen Courtesy of Tomatoes on the Vine

Ingredients:
4 large chicken breasts, roasted or boiled, skin and bones removed, meat shredded
One 8-ounce package cream cheese, at room temperature
One 10.75-ounce can condensed cream of chicken soup
Two 4-ounce cans diced green chilies, with juice
6 green onions, chopped, including green tops
20-24 four tortillas (7-inch diameter)
Two 10-ounce cans enchilada sauce
2 cups (1/2 pound) grated Monterey Jack cheese
4 cups (1 pound) grated sharp cheddar cheese
Sour cream, for garnish
Shredded lettuce, for garnish
Diced tomatoes, for garnish
Salsa, store-bought or homemade, for garnish

Directions:
1. Preheat the oven to 250 Degrees F. Spray two 13 by 9-inch casserole dishes with vegetable oil cooking spray.

2. Combine the chicken, cream cheese, soup, chilies, and green onions. Spoon 2 tablespoons of this mixture onto each tortilla and roll up.

3. Pour a very small amount of the enchilada sauce on the bottom of each casserole dish and tilt the dish so that the sauce covers the bottom. Place the enchiladas side by side on top of the sauce. When all of the enchiladas have been rolled and placed in the dishes, take the remaining enchilada sauce and pour it over the top of the enchiladas. Combine the Monterey Jack and Cheddar cheeses and sprinkle evenly over the casseroles.

4. Cover the dishes with foil and bake for 30 minutes. Uncover and bake for 10 more minutes. To serve, cut between the enchiladas and serve from the dish. Have bowls of sour cream, shredded lettuce, diced tomatoes, and salsa, for garnish.

I am linking this to Tasty Tuesday's and Tuesday's at the Table.

8 comments:

  1. I do have leftover chicken and crem cheese in the refrigerator; now I have to get some tortilla to re produce this lovely meal.

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  2. Looks delicious, Julie! We love enchilada's, usually beef, I'll have to make the chicken next time!

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  3. If it weren't for the fact that it's just my husband and myself, I'd make these in a heartbeat! I usually order one chicken enchilada at our favorite Mexican restaurant - I love them.

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  4. hmmmmmmmmmmm, my mouth is watering!!!

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  5. Ooooh, yum! I love going to Mexican restaurants and having stuff like this with cream cheese in it. It's all I'll get from some. It adds such a nice, rich flavor. Yum, yum, YUM!

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  6. Oh those sound so good! I will have to try them!

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  7. I love recipes like this, and more importantly, so does hubby. This will definitely get made here.

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  8. These enchiladas look sooooo delicious and like they would make for a perfect dinner.

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