Saturday, January 24, 2009

Easy Creamy Chicken Enchiladas

I whipped these up Saturday to take to a friend's for dinner, and they were a hit. Thought I'd share the recipe:

1 small onion, diced
4 chicken breasts
1 can Rotel - whatever flavor you like
1 block of cream cheese
2 cans of green enchilada sauce
1 package of flour tortillas
1 cup of shredded Mexican-blend cheese
Fresh cilantro (optional)
Spices to taste (I used chicken fajita seasoning, pepper, and garlic powder)
In a large skillet, saute onion until translucent. Add chicken breasts, and cook until done stirring frequently. At this point the onions should be carmelized. Chop, shred, or dice the chicken into small pieces. Stir in Rotel (drained) and cream cheese. Stir until everything is melted together into one creamy delicious mess. =)
Preheat oven to 375. Meanwhile, pour one can of enchilada sauce into a pie plate. One-by-one, dip each tortilla into the sauce, place one spoonful of the filling into the tortilla, roll it up, and put it in a baking dish. Once you've used up all of the filling, pour the rest of the enchilada sauce from the pie plate and the remaining can of enchilada sauce on top. Sprinkle a cup (or more!) of cheese on top, then sprinkle with cilantro leaves to taste. Bake for 25 minutes or until the cheese on top is bubbly and lightly browned, and dig in!

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