Tasty Tuesday: Creamy Chicken Enchiladas

Hello, everyone! I have decided to share my love of cooking with y’all. Aren’t you freaking lucky? Anyway, I thought I would share recipes, cooking items, and places to visit (restaurants or possibly cooking vacations, etc) every Tuesday.  To start the new year off, I wanted to share my favorite recipe for chicken enchiladas. I know there are a few variations of this one floating around and this is my own take on the meal. The entire recipe is listed below my beautiful pics, with ingredients and instructions.

Mel’s Creamy Chicken Enchiladas

First the ingredients:

• 3 cups of cooked chicken, shredded. I prefer thighs, but breasts work just as well.
• 1 medium onion, chopped
• 1-2 garlic cloves, chopped
• 3 T butter
• 1 t olive oil
• 1 can of green chilis
• 8 oz cream cheese, softened
• 3/4 c of whipping cream
• 8 flour tortillas, burrito size
• 2 cups of shredded Monterey/ Cheddar (Monterey works well on its own too)
• salt and pepper to taste

First, spray a 13 x 9 pan with some cooking spray and preheat oven to 375.

Melt the butter in a good size saute pan or skillet. Add the onion and garlic and cook until the onion is translucent. Add a little salt while cooking because it brings out the natural sugars.

 Add in chicken and green chilis.

Turn the heat to low and make sure the pan isn’t too hot before you add in the cream cheese. Cut cream cheese into eight pieces and add to the chicken mixture.

Cook until the cream cheese is completely melted.

Now it is time to assemble

Add an eighth of the mixture to the tortilla then roll up.

Place in the dish, seam side down. When all eight are done, cover with the whipping cream.

Then add the grated cheese.

Pop them in the oven for 20-30 minutes. They come out all cheesy.

One enchilada per person is usually enough for us. Well, the kids eat one and a half.

YUM

MEL’S CREAMY ENCHILADAS

• 3 cups of cooked chicken, shredded. I prefer thighs, but breasts work just as well.
• 1 medium onion, chopped
• 1-2 garlic cloves, chopped
• 3 T butter
• 1 t olive oil
• 1 can of green chilis
• 8 oz cream cheese, softened
• 3/4 c of whipping cream
• 8 flour tortillas, burrito size
• 2 cups of shredded Monterey/ Cheddar (Monterey works well on its own too)
• salt and pepper to taste

Spray a 13×9 pan with cooking spray and preheat oven to 375. Heat butter and oil in a skillet and add onion and garlic, sprinkle with salt, and saute until onion is translucent. Add the chicken and chilis. Heat thoroughly. Turn heat to low and add cream cheese. Keep mixing until all the cream cheese is melted. Remove from heat to assemble enchiladas. Take an eighth of the mixture and place it on the tortillas, then roll them up. Place them seam side down in the pan. Continue until all 8 are done. Pour the whipping cream evenly over the tortillas, then sprinkle with cheese. Cook for 20-30 minutes. Serve immediately.