Creamy Green Chile Chicken Enchiladas
I was suppose to make April’s enchiladas for dinner tonight but I am a dork and didn’t realize we ran out of brown rice! ::smacks forehead:: I blame Todd though. He used the last of it and didn’t put it on the grocery list. UGH! Since my taste buds were all ready for enchiladas I decided to try another enchilada recipe in my queue.
(Recipe from Delish | photos from me!)
1 Tbsp olive oil
1/2 cup onion, chopped
1 can (4.5 oz) chopped green chiles, drained
8 oz cream cheese, cut up and softened*
3-1/2 C cooked, chopped chicken
8-10 flour tortillas
1 1/2 cups green chile enchilada sauce
1-2 cups Cheddar & Monterrey Jack cheese, grated (as desired)
[NOTES: I used red enchilada sauce and grilled chicken strips.]
> Heat oil in large skillet over medium heat: add onion and sauté until softened, about 5 minutes.
> Stir in green chiles, chicken & cream cheese. Stir constantly until cream cheese melts. Remove from heat.
> Spoon approx 3-4 Tbsp chicken mixture down center of tortillas.
> Roll up tortillas and place seam side down in lightly greased 13X9 baking dish. Repeat.
> Pour enchilada sauce over enchiladas & top with as much cheese as desired.
> Bake in 350 oven for 35-45 minutes, until bubbly & cheese is lightly browned.
* TIP: Save calories by substituting with low fat cream cheese.
Husband rating: A+
He really liked this (he ate 3 of them!) but maybe less green chiles and/or onions next time.
Wifey rating: A+
This was really yummy. So close to my favorite enchiladas at Panchos. Definitely going to add this to the rotation.