March 23, 2009

Green Enchiladas

Sorry there is no picture!  But these are really good anyway.  We made these for St. Patricks Day and they were yummy!  I got the recipe from   I baked my chicken in a 325 degree oven with a rub consisting of cumin, chili powder, cayenne pepper, garlic salt and a few shakes of crushed red pepper flakes.  I added a bouillon cube and a little water and covered the chicken tightly and baked until tender.  I then cut the chicken into bite size pieces.  This was one of the suggestions in the recipe or you could just boil the chicken and shred it.  The recipe also calls for an 8 oz cream cheese, I only used half that amount, and I used light.  I also used about 1/4 C salsa verde in place of the green chilies as we are not fond of diced green chilies.  The consistency is more like a casserole since the corn tortillas disintegrate a little when baked.  The next time I would like to try flour tortillas and see what they are like.  Anyway, Enjoy!!

1 lb. chicken breasts, cooked and shredded
4 oz. diced green chilies
8 oz. cream cheese, softened
1/2 C onion, diced and sauted until tender
3 C green enchilada sauce (I used a lg can of old el paso)
12-14 white corn tortillas (small size)
1-2 C shredded cheese (I used mexican blend)

Put about 1/4 C enchilada sauce in bottom of 9x13 pan.  In lg bowl mix chicken, chilies, cream cheese, onions, 1/2 C cheese and 1/4 C enchilada sauce.  Spoon mixture evenly on tortillas and roll up.  Place rolled  tortillas in pan and cover with remaining enchilada sauce.  Sprinkle remaining cheese on top.  (I also topped mine with sliced black olives).  Bake at 350 degrees for 40 min.  Remove from oven and let stand 10 min. before serving.

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