Friday, September 2, 2011

Chicken Enchiladas Creamas Verde


Chicken Enchiladas Creamas Verde

  • vegetable or canola OIL for frying tortillas
  • 1 lb. cooked chicken (a shredded rotisserie chicken would work well)
  • 3 T butter
  • 1/2 cup chopped onion
  • 1 jar tomatillo salsa divided (my jar was 16 oz.)
  • 1 small can diced green chilies
  • 8 oz. cream cheese
  • 1 doz. flour tortillas
  • 1 cup cream
  • 3 cups shredded itallian cheese blend
  • 1 small can (mild) green or red enchilada sauce

Directions: Pour apx 1 cup oil into deep(ish) frying pan. Preheat oil over medium high heat for about 10 minutes. Deep fry each tortilla in oil 10 seconds on each side (or till tortilla bubbles up.) As you go, Stack tortillas w/ a paper towel square between each fried tortilla, and then set tortillas aside. Heat oven to 375 degrees. Coat a 9x9 or 9x13 baking dish with non-stick spray. Heat butter in a large skillet over medium-high heat; Saute onion 5 minutes. Add chicken, 1/2 jar salsa, cream cheese and chilies. Reduce heat to medium; stir, melt cream cheese and blend mixture well. Heat tortillas briefly, then fill each with about 1/3 cup of chicken mixture and a handful of shredded cheese. Roll up tightly and place in baking dish, seam-sides down. Combine remaining tomatillo salsa with cream; pour over enchiladas and top with shredded cheese. Bake 30 minutes or until cheese melts. Microwave enchilada sauce in glass bowl for 60sec. Pour over baked enchiladas.

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