Wednesday, February 09, 2011

Chicken Enchiladas

Picture Updated 12/13/2013 

I have never been big on enchiladas. I don't like the red enchilada sauce. I didn't know there was such a thing as green enchilada sauce until my friend Jaime made her chicken enchiladas for us one night for dinner. And in addition to that - her creamy factor is CREAM CHEESE. *drool* I pick at the filling while I am making these because it is so irresistible.

What you need:
  • 1 pkg. chicken tenderloins, cut up (I think she inspired my love of using tenderloins!)
  • 1 can chopped green chilies, undrained
  • 2 cans green enchilada sauce
  • 1 tsp. ground cumin
  • 8 oz. cream cheese
  • 2 packs flour tortillas
  • Shredded cheddar cheese

Preheat your oven to 350. Cook chicken over medium high heat and drain.

Pour 1/2 can of enchilada sauce to coat the bottom of a 13x9-inch dish.

Add cumin and chilies to chicken, cook to drain off the juices.

Add cream cheese and heat until it's melted. I break the pieces up with the spatula.

Fill tortillas with mixture.

Roll up.

Place in dish, seam side down.

Repeat until all the filling mixture is used.

Pour the rest of the enchilada sauce onto the tortillas.

Sprinkle with cheese. Cover with foil and bake for 20 minutes. Then uncover and bake for about 5 minutes.

Another huge thank you to Jaime Akin for this AWESOME recipe :)

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