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Creamy Chicken Enchiladas,


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Dawnie2u@gmail.com
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Joined: Dec 9, 2005

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Posted to Thread #7204 at 11:12 am on Jul 11, 2007

* Exported from MasterCook *

CREAMY CHICKEN ENCHILADAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large onions -- thinly sliced
2 cups cooked chicken -- chopped
1/2 cup roasted red peppers -- chopped
6 ounces cream cheese -- cubed
2 tablespoons butter
1 package flour tortillas
1 large green enchilada sauce -- can
8 ounces Monterey jack cheese -- grated
salt -- to taste
Green Sauce:
2 large cans geen chiles
1/2 chopped raw onion
2 cloves garlic -- chopped
salt and pepper -- to taste
1 tablespoon dried oregano leaves
1 tablespoon ground cumin
3 small cans chicken broth

In a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt. Pour a little green sauce in bottom of 9X13 baking pan. Spoon about 1/3 C of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining sauce and top with grated cheese. At this point you may cover and refrigerate. Preheat oven to 375 degrees. If refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more. If not refrigerated, bake uncovered for 20 minutes. Makes approximately 12 enchiladas. If you can't find the green enchilada sauce, you might try pureeing 2 large cans chopped green chiles with some chopped raw onion, garlic, salt and pepper, dried oregano leaves, and ground cumin. Then add about 3 small cans chicken broth. until mixture is the consistency of a thinned gravy.

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