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Chicken Enchiladas
I really like this dish. The original recipe called for frying each tortilla in oil, which I have done many times. As far as flavor goes, I don’t see much advantage to doing it that way. This way works just fine and is much faster and less messy. It’s probably better for us, too. I don’t see why you couldn’t use a low-fat cream cheese for the filling and a fat-free Half n Half instead of cream if you wanted to.
Stir fry 1 lb. boneless skinless chicken breast (or use leftover chicken meat) with 1 cup chopped onion. Be sure that chicken is thoroughly cooked. Add one 7-oz. can diced green chiles and 8 ozs (1 package) of cream cheese. Heat and stir until cheese is melted.
Spread filling down center of a flour tortilla and roll up.
Place rolled tortillas into a greased 13 x 9″ baking dish. I’ve tried using a spray-on oil, and it works, but is so slippery that it’s hard to deal with.
Continue filling and rolling tortillas until you’re out of filling, which makes 10-11 enchiladas.
Sprinkle with shredded cheese: Monterrey Jack, Colby, cheddar, or a combination of them.
Pour cream over all, about 2/3 cup or more.
Bake at 350 degrees for about 25 minutes.
Serve with favorite salsa.
Ingredient List
1 lb. boneless, skinless chicken breast
1 cup chopped onion
1 7-oz. can chopped green chiles
8 oz. (1 pkg) cream cheese
10-11 flour tortillas
1-1/2 cups shredded cheese: Monterrey Jack, Colby, cheddar, or combination
2/3 cup cream
Foods Passion 