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.
9 comments:
I've never had a good recipe for this so have not made them, Thanks for this, looks delicious!
I LOVE chicken enchilada's. My kids do too. We will have to try out this recipe. Thanks. Lori
Never thought abt using cream cheese - sounds yummy thanks for posting
You 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.
I bet the cream cheese makes this one delicious dish!
Yvonne
I know it tastes as good as it looks! I do love enchiladas!
YUM, YUM, YUM...we LOVE chicken enchiladas! Thanks for posting :)
Blessings!
Gail
I love the use of cream cheese! I've bookmarked this one!
Looks and sounds so good. Thanks for sharing the recipe.
Enjoy your weekend.
Great recipe for a fiesta! Gracias...
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