Amy and I got together last year a couple of times to cook for our families. It was great ... we spent time talking, solving world problems and knock out 2 large casseroles of chicken enchiladas for our families. Of course we had the best intentions of cooking together every other week ... then every month ... now we just get it in when we can ... life sometimes takes precedent. I hope this year we get to spend more time cooking together, inspiring each other and feeding our families and friends! enjoy!
I can not remember where I got the idea of adding cream cheese to my enchiladas, but throughout the years this recipe has changed so many times until this. This is by far the best way to eat chicken enchiladas. Filling and a completely satisfactory meal. A great meal for entertaining a big group of people. They are super easy to make, and I believe taste better then any enchiladas you will get out at a restaurant. I love this recipe.
cream cheese-chicken enchiladas
cream cheese-chicken enchiladas
by amy twomey
ingredients
3 big packs of chicken breasts
1 large yellow onion
4 hatch green chili's
1 bag of shredded Monterrey jack cheese
3 bricks of cream cheese
2 TBS butter
white or yellow corn tortillas
1 box of gluten free chicken broth
buttermilk
salt and pepper to taste
avocado
*avocado salsa verde by ann west
[see ann's post for this here]
Saute your chicken and turn heat off and cool. Move chicken from pan and into a bowl. Use pan to saute butter and chopped onion and salt and pepper until onion is browned. Now shred chicken into the bowl and add into the pan with the onions. Add chicken broth and turn heat to low and cover for 15-20 min. Drain broth. Sometimes I prep chicken the night before I actually make enchiladas and place shredded chicken in a zip lock bag in fridge if you have limited time to cook.
make your Avocado Salsa Verde and set it aside.
in a saute pan saute some butter and add cream cheese until melted. Add in chicken and stir well. May add more salt and pepper to taste.
warm a huge handful at a time of corn tortillas wrapped in a damp paper towel in microwave for 90 sec to 1 min. remove
set out your casserole dishes and fill bottom of each dish with about 1/2 inch of buttermilk.
using a towel hold one warn enchilada in your hand and use a spoon to scoop chicken mixture into center of tortilla and roll it up and begin placing in rows in the casserole dish on top of buttermilk. Continue until dishes are full of enchiladas.
spread avocado verde salsa all over tops of enchiladas, add the chopped hatch green chili's all over and cover entire enchilada's with handfuls of shredded cheese.
cook @ 350 for 25-30 min until cheese is melted.
will serve 2 big families. So invite friends over to share this yummy meal.
We always eat this with rice and my lazy day pinto beans.
ingredients
3 big packs of chicken breasts
1 large yellow onion
4 hatch green chili's
1 bag of shredded Monterrey jack cheese
3 bricks of cream cheese
2 TBS butter
white or yellow corn tortillas
1 box of gluten free chicken broth
buttermilk
salt and pepper to taste
avocado
*avocado salsa verde by ann west
[see ann's post for this here]
Saute your chicken and turn heat off and cool. Move chicken from pan and into a bowl. Use pan to saute butter and chopped onion and salt and pepper until onion is browned. Now shred chicken into the bowl and add into the pan with the onions. Add chicken broth and turn heat to low and cover for 15-20 min. Drain broth. Sometimes I prep chicken the night before I actually make enchiladas and place shredded chicken in a zip lock bag in fridge if you have limited time to cook.
make your Avocado Salsa Verde and set it aside.
in a saute pan saute some butter and add cream cheese until melted. Add in chicken and stir well. May add more salt and pepper to taste.
warm a huge handful at a time of corn tortillas wrapped in a damp paper towel in microwave for 90 sec to 1 min. remove
set out your casserole dishes and fill bottom of each dish with about 1/2 inch of buttermilk.
using a towel hold one warn enchilada in your hand and use a spoon to scoop chicken mixture into center of tortilla and roll it up and begin placing in rows in the casserole dish on top of buttermilk. Continue until dishes are full of enchiladas.
spread avocado verde salsa all over tops of enchiladas, add the chopped hatch green chili's all over and cover entire enchilada's with handfuls of shredded cheese.
cook @ 350 for 25-30 min until cheese is melted.
will serve 2 big families. So invite friends over to share this yummy meal.
We always eat this with rice and my lazy day pinto beans.
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