Here is a recipe I found on the Internet with cream cheese and green chilies--Try the Mahalo.com page on enchiladas for more links to great recipes and tips:
http://www.mahalo.com/Enchiladas
Green Chile Chicken Enchiladas
4 boneless skinless chicken breasts, cubed
Small amount of vegetable oil
1 8-oz. pkg. of cream cheese
4 or 5 green chiles, roasted and peeled, preferably fresh or frozen, for the filling (canned will work, but it lacks the flavor of fresh or frozen)
12 corn tortillas
4 or 5 green chiles, roasted and peeled, 录 C. flour, 录 C. vegetable oil, 陆 t. salt, and water --- for the sauce
1 small onion, diced
1 tomato, diced
1 C. grated cheese, cheddar or your choice
For the filling: In a frying pan, to a small amount of heated vegetable oil, add the chicken, and heat till thoroughly cooked. Add cream cheese and stir to melt. Chop the green chile and add to the mixture, stir thoroughly and remove from heat.
For the sauce: In a frying pan, heat 录 C. vegetable oil, add 录 C. flour, 陆 t. salt, and stir till browned. Finely chop green chile and add to flour and oil mixture. Add water a little at a time and stir over medium heat, until thickened to your taste.
To assemble: Preheat oven to 350掳. With a small amount of oil, lightly fry corn tortillas in a frying pan (they still need to be flexible enough to roll), insert filling, and roll to enclose filling. Place in a large, slightly oiled casserole pan. Pour chile sauce over rolled tortillas. Sprinkle diced tomatoes and onions over the sauce. Sprinkle grated cheese over the tomatoes and onions. Bake until enchiladas are heated through and cheese is melted.Chicken enchilada recipe?
Preheat oven to 350 degrees F. Mix chicken, green pepper, cream cheese and 1/4 cup of the salsa in medium saucepan; cook on low heat until cream cheese is melted, stirring occasionally.
Spoon 1/3 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in lightly greased 13x9-inch baking dish. Place VELVEETA and milk in small saucepan; cook on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil.
Bake 20 minutes or until heated through. Top with remaining 1/4 cup salsa
This uses sour cream and yogurt instead of cream cheese, but I'm sure it has a similar taste.
CREAMY CHICKEN ENCHILADAS
Ingredients
鈥? 陆 cups cooked, diced chicken
鈥?0 oz frozen spinach, cooked and drained well
鈥⒙?cup green onions, thinly sliced
鈥? oz non-fat sour cream
鈥⒙?cup non-fat plain yogurt
鈥? tablespoons flour
鈥⒙?teaspoon cumin
鈥⒙?teaspoon salt
鈥⒙?cup 1% milk
鈥? oz diced green chili peppers
鈥? flour tortillas, 7 inch
鈥?/3 cup Monterey jack cheese
Directions
1.In a large bowl combine chicken, spinach, and green onion; set aside.
2.In another bowl combine sour cream, yogurt, flour, cumin, and salt. Stir in milk and chili peppers. Divide sauce in half and set one half aside.
3.For filling, combine one portion of the sauce and the chicken-spinach mixture. Divide the filling among the tortillas and roll up each tortilla. Place, seam side down, in an ungreased 2 qt rectangular baking dish. (You can cover dish and chill for up to 24 hours. Chill the reserved sauce separately in a covered container.)
4.When ready to bake, preheat oven to 350? Spoon reserved sauce over tortillas. Bake, uncovered, about 25 minutes or until heated through (add 10 to 15 minutes if dish was chilled). Sprinkle with cheese; let stand for 5 minutes. If desired, garnish with chopped tomato or salsa and additional sliced green
sauce, tortilla chiken and you are good to go
here are websites you can look at and it tells you everyting
enjoy=)
http://www.foodnetwork.com/food/recipes/鈥?/a>
http://southernfood.about.com/od/chicken鈥?/a>
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