Friday, July 17, 2009

Chicken Enchiladas

I know I hardly blog but seriously I cook all the time.
I get bored using the same recipe multiple times so I looked through my blogs to find a new enchilada recipe. I made this one yesterday

Baked Chicken Cheese Enchiladas
Elizabeth's Edible Experience (adapted from the Food Network)


* 4 oz. cream cheese, softened
* 1/4 cup sour cream (I probably used more like 4 ounces)
* 2 cans of Enchilada Sauce (I used the biggest cans on the shelf and had a little leftover)
* 2 cups grated Cheddar or Monterey Jack cheese (I used a shredded Mexican cheese blend)
* 2 cups shredded cooked chicken from a rotisserie chicken (I baked 3 chicken breasts)
* 1 small can of diced green chiles
* 1 cup canned corn kernels (I used canned mexicorn)
* 1/2 teaspoon cumin
* 1/4 teaspoon dried oregano
* 1/2 teaspoon chili powder
* 1/4 teaspoon cayenne
* Salt and pepper
* 4 scallions, thinly sliced (I skipped these)
* 12 to 14 soft round 6 to 8-inch flour or corn tortillas (I think I had about 9-10 burrito size flour tortillas. They were HUGE)


Preheat oven to 350 degrees F.

In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the enchilada sauce.

Stir in 1 cup of the grated cheese.

In a second bowl toss together the chicken, the corn, chiles, cumin, cayenne, salt, pepper, and 1/2 of the scallions.

Add the chicken mixture to the cheese mixture and stir to combine.

In a baking dish, spray bottom with cookie spray and spread a 1/2 cup of the enchilada sauce over the bottom.
Lay tortilla on a flat surface and brush the surface with enchilada sauce to moisten.

Place about a 1/3 cup of the filling on a corn tortilla,

roll up being careful not to break the tortilla

and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas.

Pour remaining sauce over enchiladas, spreading to coat all of them.

Sprinkle remaining grated cheese over the top.

Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 30 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.

If I were going to make these again I might add some black beans to the filling too. They were yummy as is. They weren't spicy so you could kick up the heat with a little hot sauce in the filling, or add some fresh chilis.

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