Cinco de Mayo is coming up soon. It is time to go a little southwest in my recipe selections. This is a popular dish with the teenagers. I make it several times a month. Recipe source was Southern Living magazine.
Ingredients:
2 T. butter
2 lg. onion, thinly sliced
2 cups chopped cooked chicken
2 (3 oz.) pkgs. cream cheese, cubed
1/4 tsp. salt
1/4 tsp. pepper
1 (4.5 oz.) can diced green chiles
1 small onion, chopped
2 garlic cloves, minced
2 tsp. oregano
1 tsp. cumin
1/2 tsp. sugar
1 (14 1/2 oz.) can chicken broth
1/2 cup salsa
10 (7-inch) flour tortillas
2 cups (8 oz.) shredded cheddar
Melt butter in skillet over medium heat; stir often; add onion and cook until caramelized. Reduce heat to low and add chopped chicken, cream cheese, salt, and pepper. Pulse chiles, small onion, garlic, oregano, cumin, and sugar in a blender or food processor until combined. Bring chile mixture and chicken broth to a broil in a saucepan over high heat; cook 5 minutes. Remove from heat and stir in salsa. Spread 1/3 chile mixture evenly on bottom of greased 13x9-inch 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 degrees for 20-25 minutes.
I am linking up to Foodie Friday at Designs by Gollum. Please go over and view all the great recipes there.
Ingredients:
2 T. butter
2 lg. onion, thinly sliced
2 cups chopped cooked chicken
2 (3 oz.) pkgs. cream cheese, cubed
1/4 tsp. salt
1/4 tsp. pepper
1 (4.5 oz.) can diced green chiles
1 small onion, chopped
2 garlic cloves, minced
2 tsp. oregano
1 tsp. cumin
1/2 tsp. sugar
1 (14 1/2 oz.) can chicken broth
1/2 cup salsa
10 (7-inch) flour tortillas
2 cups (8 oz.) shredded cheddar
Melt butter in skillet over medium heat; stir often; add onion and cook until caramelized. Reduce heat to low and add chopped chicken, cream cheese, salt, and pepper. Pulse chiles, small onion, garlic, oregano, cumin, and sugar in a blender or food processor until combined. Bring chile mixture and chicken broth to a broil in a saucepan over high heat; cook 5 minutes. Remove from heat and stir in salsa. Spread 1/3 chile mixture evenly on bottom of greased 13x9-inch 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 degrees for 20-25 minutes.
I am linking up to Foodie Friday at Designs by Gollum. Please go over and view all the great recipes there.
I've never had a good recipe for this so have not made them, Thanks for this, looks delicious!
ReplyDeleteI LOVE chicken enchilada's. My kids do too. We will have to try out this recipe. Thanks. Lori
ReplyDeleteNever thought abt using cream cheese - sounds yummy thanks for posting
ReplyDeleteYou are speaking my love language! Mexican food and in particular enchiladas. This recipe is a keeper! I'm also e-mailing this recipe to my newly married daughter, who is another Mexican food lover.
ReplyDeleteI bet the cream cheese makes this one delicious dish!
Yvonne
I know it tastes as good as it looks! I do love enchiladas!
ReplyDeleteYUM, YUM, YUM...we LOVE chicken enchiladas! Thanks for posting :)
ReplyDeleteBlessings!
Gail
I love the use of cream cheese! I've bookmarked this one!
ReplyDeleteLooks and sounds so good. Thanks for sharing the recipe.
ReplyDeleteEnjoy your weekend.
Great recipe for a fiesta! Gracias...
ReplyDelete