Sunday, May 24, 2009

Cream Cheesey Chicken Enchiladas

This is my own creation and I'm pretty excited to have made something that isn't just edible, it's delicious.

**NOTICE: This is NOT non-caloric or non-fat. Enjoy at your own risk.

This recipe feeds 2 really hungry people to 4 slightly hungry people.

2 chicken breasts (thawed, cooked and shredded)
1 package taco seasoning
3/4 c. water
1-2 Tbl EVOO
1 red pepper (cored and diced)
8 oz. cream cheese (cubed)
3/4 c. frozen corn (thawed)
1-3 jalapenos (chopped) --Oh, and canned works fine
1 pkg shredded cheese --we use Mexican blend, but use your favorite
6 burrito shells
2 cans enchilada sauce of your choice (it's better if you make this from scratch, but if you're feeling lazy like me, just buy the cans)

Preheat oven to 350 degrees. Pour 3/4 of a can of enchilada sauce into a small-ish baking dish. (I use half-sized clear Pyrex ones and I'm sorry but I can't figure out what the measurement is. Any pan works. I've even used a pie pan to make this)

In a medium skillet, combine the cooked and shredded chicken, taco seasoning and water. Simmer for 5-7 minutes. Then transfer to a medium-sized bowl.

In the same skillet (no need for more dirty dishes), add EVOO and diced red pepper. Cook just until the pepper is no longer crunchy. Transfer to the bowl with the chicken.

In the same bowl, add cream cheese, corn, cooked red pepper and jalapenos. Stir until mixed. Spoon mixture into a burrito shell and top with a sprinkling of shredded cheese. Then roll up, burrito style and add to baking dish. Repeat until you use all of mixture. You may need more or less shells depending on how full you fill them.

Pour remaining enchilada sauce over top of all rolled enchiladas. Make sure to cover all dry spots. Sprinkle a final dusting of cheese over the top of saucy enchiladas.

Bake for 20 minutes.

Serve with sour cream on top to feel like a huge fatty. I like to feel like a fatty sometimes.


Hit Counters
Budget Rental Cars