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Tuesday, February 8, 2011

Yummy Chicken Enchilladas

When Mason was born my Aunt Carol came to stay with us for a few days to help with everything. While she was here she made some chicken enchilladas that were to die for! Gregory raved about them and while I agreed that they were quite tasty, I thought they were like any other homemade enchillada and that we were just food and sleep deprived. Well I am here to say that I was WRONG! Since Carol left we have been trying various enchillada recipes from cookbooks, magazines and the web and none were as tasty! I kept meaning to ask her for the recipe when we would talk, but it always slipped my mind! Thank goodness for the Donovan women recipe club! She happened to send it out this month!! It was like opening a bday card of money I was so happy! So last night I whipped those babies up and they were just as good as we remembered them! The best part is that they are easily frozen so you can enjoy them on a night that cooking is the last thing on your mind!! 

So without further adieu, THE chicken enchillada recipe!!!

*Makes 4-6 servings

-2 T butter
-2 large onions, thinly sliced
-2 cups chopped cooked chicken
-1/2 cup diced roasted red bell pepper
-2 (3-oz) packages cream cheese, cubed
-1/4 t salt
-1/4 t pepper
-4 (4.5 oz) cans diced green chiles
-1 small onion, chopped
-2 garlic cloves, minced
-2 t dried oregano
-1 t ground cumin
-1/2 t sugar
-1 (14.5 oz) can chicken broth
-1/2 cup salsa
-10 flour or corn tortillas
-2 cups (8 oz) shredded cheddar cheese

MELT butter in a large skillet over medium-high heat, stirring often; add sliced onions, and cook 20 minutes or until carmelized. Reduce heat to low, and add chopped chicken and next 4 ingredients, stirring until combined. Set aside.
PULSE chilies and next 5 ingredients in blender or food processor several times until combined.
BRING chile mixture and chicken broth to a boil in a saucepan over high heat; cook 5 minutes or until slightly thickened. Mixture should be consistency of gravy. Remove from heat, and stir in salsa.
SPREAD one third chile mixture evenly on bottom of a lightly greased 9x13 baking dish.
SPOON chicken mixture evenly down center of each tortilla; roll up, and place, seam side down, in prepared baking dish. Top with remaining chile mixture; sprinkle with cheese.
BAKE at 375 for 20-25 mins or until bubbly


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