before i go on...wanted to let you know that we are providing a high-res pdf of the recipe card so that you can print it if you like :o) CLICK HERE to do just that! or, of course - you can just use the text version below!
See...I told ya i'd share the enchilada recipe - he he! a few disclaimers first...i am NOT a chef...a recipe writer, etc...and this is the first i've ever written/shared - so go easy - LOL! You will not find exact measurements below...because i never use them...unless i'm baking! and, in the end - it's really just all to YOUR liking! keep in mind as you 'build' the recipe...that what you are really making is the FILLING for your enchiladas...so put in whatever you and your family will enjoy...and leave out things you won't. Same with the amounts...add as much or little as you like...and just get it to the consistency, thickness, flavor that you want :o)
also...these are super rich and creamy and cheesey...so if you are watching calories/fat...don't like cheese...and aren't into rich foods...DON'T make these :o)
finally - this recipe is the culmination of my own ideas along with several different enchilada recipes at allrecipes.com - which are great...just wanted to add my own twist :o)
here goes!
CREAMY CHEESEY CHICKEN ENCHILADAS
INGREDIENTS [first let me say that most of these ingredients are optional...so if you can't stand green chiles...or jalapenos are too spicy for you...substitute with something YOU like! or, of course - if you like olives...add them on top, etc.]
--chicken (about 2 cups) - really, just about any chicken that is off-the-bone will work fine. we get some precooked chicken at our market that is already seasoned with great spices like cumin, paprika, salt, pepper, chili powder, etc. of course, you can go the traditional route and boil the chicken on the bone...and then shred it...or if you want to save time...buy a rotisserie chicken from the market and shred the chicken off the bone...go with fajitas...whatever you like!
--pico de gallo (or canned rotel will work fine, too)
--onion(s)
--jalapeno pepper(s)
--heavy cream
--shredded cheese (we like a blend of monterrey jack and freshly shredded white cheddar)
--sour cream
--guacamole
--cilantro
--canned green chiles
--corn tortillas
--butter OR olive oil
--cream cheese
start by preparing your chicken. again, the chicken can be roasted, boiled, frozen, fajitas, etc...whatever you prefer. if unseasoned, season with salt, pepper and spices like cumin, paprika...even taco seasoning would work! just remove from any bones, shred, cube, etc. set aside.
in large skillet, add butter or olive oil (about a tablespoon)...then add chopped onion. saute until soft - then add in chiles, pico/rotel and finely chopped jalapeno. saute until everything is done to your liking (we like a little bit of brown/caramelization on ours as it adds a great flavor).
now, you’ll want to add in the prepared chicken. once that is incorporated...start mixing in cream cheese a little at a time. add as much as you like (remember - you are making the filling for your enchiladas...so get it to the thickness, flavor and consistency that you like). it’s also time to add in some of your shredded cheeses...saving a little for the top of the enchiladas! you can use any type of cheese you like...we prefer monterrey jack and freshly shredded white cheddar. finally, add chopped cilantro (we like LOTS!).
at this point, your filling is complete...so it is time to prepare the corn tortillas! corn tortillas need to be ‘cooked’ before rolling to bring out the flavor and make them pliable. to do this...heat a small amount of oil in a skillet and ‘fry’ each tortilla until kinda translucent and bendable.
now...it’s time to get out your pan and start rolling enchiladas! lay out a tortilla...add as much filling as you like...roll it up and place it seam side down in the pan. continue until complete. pour about 3/4 cup of heavy cream over enchiladas and then top with remaining shredded cheese. bake at 375 degrees until bubbling hot and golden brown on top!
top with sour cream, guacamole, pico de gallo and garnish with cilantro! ENJOY!
--SP
P.S. pretty much everything on the recipe card is from the GABBY collection at the Shabby Shoppe :o)
