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Chicken Enchiladas with a Green Chile Cream Cheese Sauce

Christy's Chicken Enchiladas 

with a Green Chile Cream Cheese Sauce

Okay, these are seriously so delicious that I had to stick my name on them! I totally winged the cream cheese sauce the first time I made it, then wrote the recipe down after my first mouthwatering bite, so I wouldn't forget. These beat any restaurant enchiladas I've ever had. I used a corn/flour combo tortilla I got from Sprout's, but they would work great with a traditional flour or corn too.

Christy's Chicken Enchiladas with a Green Chile Cream Cheese Sauce Recipe

Serves: 6-8

6-8 flour or corn tortillas
2 chicken breasts
1-1/2 cup shredded monterey jack cheese, divided
1-1/2 cup chicken stock
1/2 cup diced onion
4 oz can chopped green chilies
4 oz reduced fat cream cheese
1/2 teaspoon garlic salt
1/2 teaspoon oregano
1/2 teaspoon cumin 
1 teaspoon corn starch (optional)

Preheat oven to 375 degrees.

Season chicken breast with garlic slat, oregano, and cumin.  In a medium saute pan, cook chicken and diced onions over low heat until the juices run clear. 

Remove chicken and set aside, do not drain juices.  Add chicken stock, green chilies, and cream cheese to the saute pan.  Bring to a boil, stirring frequently.  Reduce heat to a simmer and stir occasionally, until the sauce starts to thicken.  Stir in corn starch as for a creamier consistency. 

Shred the chicken and mix in 1/2 cup of jack cheese.  If using corn tortillas, warm each one on a heated pan, about 10 seconds on each side (this will keep them from breaking apart when you roll them.)  Add a scoop of the meat and cheese mixture to the center of each tortilla and roll them up.  Line them up in a baking dish, sides touching.  Pour the cream cheese sauce over the top of the enchiladas and top with remaining jack cheese.

Bake for 20 minutes, then broil on high for 3 minutes to brown cheese topping.



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