Chicken Enchiladas

August 23, 2007 on 11:49 pm | In Recipes | 17 Comments

Boy, you have all certainly been busy while I was gone. I just can’t seem to get caught up, but it’s been fun reading some of your blogs and being inspired. You all need vacations! I don’t think I’ve even whittled my bloglines down 50%, and the weekend is coming again. I always get behind on the weekend. Can you get behind if you’re already behind?

I’m on business travel again until tomorrow, so that means I’m posting a recipe. These chicken enchiladas should be what my little family had for dinner tonight — I made them in advance and left them for my HungryMen. This is one of our favorite recipes for a number of reasons. First, they’re rich and delicious. If you’re on a diet, you should probably just skip this post altogether. (Unless, of course, you have incredible willpower and can eat a very small portion.) Second, they might look a little detailed to make, but they’re really pretty easy. And third, they’re very versatile. I first had them at a VERY nice dinner party, so they dress up well. Or, they can dress down, as we usually have them — nothing fancy. They’re pictured here with the VERY yummy jalapeno poppers that were featured on Pioneer Woman Cooks recently. The enchiladas are looking quite over-done in this picture ’cause I love the cheese nice and crusty brown, but trust me, they’re REALLY good. MeMum and I make them for several people who have visited us and they always ask for the recipe.

Chicken Enchiladas

Creamy Chicken Enchiladas

1 T. butter
1 medium onion, chopped
1 4.5 oz. can chopped green chilies
1 8 oz. pkg. cream cheese, softened
8 8-inch flour tortillas
2 8-oz. packages Monterrey Jack cheese, shredded
2 c. whipping cream
3 1/2 c. chopped, cooked chicken breast

Melt butter in large skillet over medium heat; add onion, and saute 5 minutes. Add green chilies; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cheese melts.

Chicken Enchiladas

Spoon 2-3 T. chicken mixture down center of each tortilla. Roll up tortillas and place seam side down, in a lightly greased 13 x 9 baking dish. Sprinkle with Monterrey Jack cheese and drizzle with whipping cream. To lighten, substitute half milk. (But we never do, we’re oinkers!)

Chicken Enchiladas

Bake at 350 degrees for 45 minutes, or until bubbly and browned just the way you like them.
Yum, Yum. I hope they have some left when I get home!

XOXO,
Anna

17 Comments

  1. Yummmm! We never subtitute for the lighter options either, as it doesn’t taste quite as good. Our butter is still full cream…none of that 50% fat stuff. Fortunately for me and the geezer, we’re very good with the will power….or we have small tummies as they seem to fill up quick.

    Comment by Jade — August 24, 2007 #

  2. Happy Birthday to Big Boy!! The recipe looks great (no sight of mashed potatoes) – now Anna did you get to try a fig?
    Kim x

    Comment by Kim — August 24, 2007 #

  3. This recipe looks great! I like my cheese on the brown-side too!

    Comment by Randi — August 24, 2007 #

  4. We have company for 4 days and that might be the perfect dish for tomorrow night. It looks so yummy. Can’t wait for that first bite…
    Joni

    Comment by jonipossin — August 24, 2007 #

  5. We have company for 4 days and that might be the perfect dish for tomorrow night. It looks so yummy. Can’t wait for that first bite… I could eat it for breakfast I’m so hungry.
    Joni

    Comment by jonipossin — August 24, 2007 #

  6. Oh they sound tasty!

    Comment by Felicia — August 24, 2007 #

  7. A great easy idea! We love them- even GOM who claims not to like cheese!

    Comment by meggie — August 24, 2007 #

  8. Your recipes are always keepers! This one looks really good. Thank you.
    Thank you for the nice welcome back too. I appreciate it.
    Safe journey to you!

    Comment by Mrs.Staggs — August 24, 2007 #

  9. Oh God, I AM on a DIET but once I start to read something, I JUST CAN’T STOP until it’s finished! Come to think of it, maybe that’s my food issue too? Anyway, they look so darn yummy, I just wanted to lick my screen. I’m not telling whether I did or not–I wouldn’t want anyone to think I’m weird. At least I just finished dinner, and maybe by tomorrow, I’ll have forgotten. One nice thing about getting a little older is that sometimes that happens!

    Comment by Kim — August 25, 2007 #

  10. Glad I’m not on a diet, someone could gain 10 pounds just by looking at the pic!! I’m hungry now, do you thing 7:30 in the morning is too early to make some? Have a safe trip!! and a fun day!!

    Comment by Judy — August 26, 2007 #

  11. Oh that looks soooo good. When I feel like a human again, I’m gonna have to make some enchiladas!!

    Comment by rohanknitter — August 26, 2007 #

  12. They look delicious Anna, but I’d better not try them just yet–I’m still working on a post-partum 15 pounds…

    Comment by Jill — August 27, 2007 #

  13. I would love to come over for an enchilada dinner. I love enchiladas but they always taste better when someone else makes them. Someone else who isn;t afriad of a little whole dairy!!!! Mmmmmm, que bueno!!!!

    Comment by Vallen Queen — August 27, 2007 #

  14. I would love to come over for an enchilada dinner. I love enchiladas but they always taste better when someone else makes them. Someone else who isn’t afraid of a little whole dairy!!!! Mmmmmm, que bueno!!!!

    Comment by Vallen Queen — August 27, 2007 #

  15. This looks so delicious… I’m hungry!!

    Comment by Mirre — August 27, 2007 #

  16. I will say now, Yes, please :0) If I ever get out from under these tomatoes, I’m so there. Maybe they’d just go nicely with some fresh salsa. So I can use some tomatoes.

    Save me.

    Comment by FinnyKnits — August 27, 2007 #

  17. Yummmmm! Sounds delish! I wouldn’t substitute milk for the cream either.

    Comment by bianca — August 30, 2007 #

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