Thursday, February 18, 2010

Chicken Enchiladas

As you will notice, I do not take good pictures. I am not artsy in any form and I may even make my food look worse than it tastes... but dammit, I swear the recipes I post have been tried and tasted and are, at the very least, good :)

You will also notice my recipes are either exactly following the recipe I used OR I don't measure at all. This recipe is exactly one of those kinds of things!

I have tried ground beef for this recipe, but I really didn't like it... so chicken it is:

2-3 boneless skinless chicken breasts (I used 3, I've got a big boy to feed at home)
1 can of diced green chiles
4 oz of Cream Cheese (If you like it extra creamy, use the full 8 oz... but it will be really rich)
1 onion, chopped
1 clove of garlic, chopped (You can omit)
1 Can of Enchilada Sauce
Shredded Cheddar Cheese
Olives (I LOVE green olives on this)
Sour Cream
Salsa (We use green)
Kosher Salt
Oil (of your choosing)
Corn or Flour Tortillas (We use Flour)

Preheat oven to 350 degrees. Cut the chicken into bite size pieces. Brown in a skillet with a little olive oil (I use extra virgin) on medium heat (it really depends on your stove, I put mine on medium high heat so it can brown). Add the chopped onion and garlic and cook until soft, about 8-10 minutes. Then add the chiles and cook just to heat through. Add cream cheese until it melts and also heats through. Salt and pepper to taste. I also taste it at this point to test seasonings. Now the assembly part is where you can get as creative as you want. It's important to put enchilada sauce on the bottom of your baking dish though so the tortillas don't stick. This is how we assemble ours:

I spread some more enchilada sauce on the tortilla, then add the chicken mixture and top it with green salsa/tomatilla salsa and cheese. I used to put sour cream inside until Mr. said he didn't like that... I told him to make his own dinner resulting now into just leaving the sour cream out until the end. You can add anything you want to on your enchiladas at this point. I've learned to keep it relatively simple though... the chicken mixture has a lot of flavor.

Now it's time to roll up the enchiladas. Start by lifting up the sides and then tucking in the top over the mixture and rolling, keeping everything inside the tortilla... then lay them in the pan, on top of the enchilada sauce. Top all enchiladas with even MORE enchilada sauce and top with cheese, olives, sour cream... whatever you feel like!!! I like mine a lot more saucey than my husband does, so I pour on the love heavily (on my side). Cover with tinfoil.

Bake at 350 degrees for 30 minutes.

I usually take the tinfoil off and bake for 10 minutes more just to let the cheese get a little crispy.
Now, set the table. Say your prayers, or in my case Buddhist prayers (sometimes :)), apologize to your partner that you'll be scarfing your face with delish food and DIG IN!!!!

P.S. The main part of this recipe is to show you how I make my chicken mixture... everything else is sort of up to you. Amazing food blog... I know. I can promise I'll TRY to have more detailed recipes in the future. Also, we serve the enchiladas with Spanish rice and it's delicioso/oiishi/yummy.