Monday, March 16, 2009

Chicken Enchiladas (These are SOOOO good!)

My friend's and I have started a dinner exchange where we get together and each cook two meals times three. When we're done, we each have 6 different meals to take home. Since many of the meals are on the larger side, we can often split the dishes and actually end up with more like 9-10 meals. The best part is, our families get to try new dishes that we've never had before and not only is it fun to get together to cook, but it's so much easier to make dinner on those days when I don't have time to make a full-meal.

The following recipe is from my friend, Joy. Both my husband and I enjoyed this dish so much and I will definitely be making it again (or maybe have Joy make it again). It is one of the best enchilada recipes I've ever tasted. It did freeze well but the tortilla's were a little softer than they would have been if it was made and cooked immediately.

Chicken (recipe doesn't say how much. Adjust to how many it's going to feed).
2 Tbs. butter
1/2 cup onions
4 oz can green chili peppers
3 oz cream cheese
1/4 tsp cumin
1 can cream of mushroom or chicken
8 oz. sour cream
Flour tortillas (I think she used the medium size)

Brown in saucepan: 2 tbsp butter, onions, 1 tbsp green chilis

Mix in bowl: cream cheese, 1 tbsp milk, cumin, cooked onion mixture and cubed cooked chicken.
Spoon into flour tortillas, roll and place in greased baking dish.

Mix in seperate bowl: 1 cup milk, cream of chicken/mushroom soup, sour cream & the rest of 4 oz. can of green chili peppers.

Pour mixture over tortillas. Cover with foil and bake @ 350 for 35 minutes.

Uncover, sprinkle with cheese & cook for another 5-10 minutes to melt the cheese.


Katie said...

I agree with Megan...delicious dish. May become my standard chicken enchilada recipe!

Sarah Kuhner said...

My family loved this recipe. I did think that the inside filling was a little dry. Next time I'll try adding some extra cheese or soup to it.