Thursday, May 28, 2009

Chicken Enchiladas

I got this recipe from my sister-in-law and after trying it, my husband and I both prefer these to the ones that I usually make with cream of chicken soup and sour cream.

1 tsp. minced garlic
1 small can of diced green chiles
1 jalapeno, diced (optional)
olive oil
1 block of cream cheese
2 c. shredded cheese
1 cup of water or chicken broth
3-4 chicken breast
A can of red enchilada sauce
half & half or heavy whipping cream

Boil chicken in a pot of water, or chicken broth until cooked. Let cool and shred, set aside. In a large skillet, saute the garlic, chiles, and jalapeno in olive oil until it is fragrant. Add cream cheese and 1 cup of the shredded cheese. Stir until melted. Slowly add the water or chicken broth and continue stirring. Add shredded chicken to mixture.

Roll mixture in tortillas and place in pan. Pour enchilada sauce and half & half/whipping cream over the top. Sprinkle the remaining cheese on top. Bake at 350 for 30 minutes.

*My sister-in-law says that this makes enough to fill a 9x13 pan and a 8x8 pan, but given my small family, i only made it with 2 chicken breast and it filled one 9x13 pan, so depending on your family size, you can decide how much to make.


Cori said...

I have a different chicken enchilada recipe than this, but I am definitely going to try this one out!

Abby said...

I make something similar to this, and my family loves it. I'll have to give this one a try to switch it up a bit!