Thursday, January 6, 2011

Cream Cheese Chicken Enchiladas

**Updated note on 1.12.11
When I originally started to make this dish I would take some of the filling and roll it into each of the tortillas sorta like a Fluata (flute) then layer them and the dish looked prettier.  But, over time I found it easier to serve if I cut up the tortillas.  This dish is very filling and a huge hit with my family, it's great served with a small salad or some rice and beans :)  And, I prefer it with the cut onions in the filling as well but when we have kids coming over I omit them incase they don't like the onions crispy texture, yum!


Last night during the House of 3 Live Web show I mentioned that I made some yummy Cream Cheese Chicken Enchiladas over the holiday and so here is the recipe.  Enjoy!

Cream Cheese Chicken Enchilada Casserole


FILLING:
1 med size chicken boiled and pull meat or I often use 4 or 5 chicken breast boiled in chicken broth with bay leaf, garlic powder, salt and pepper then cook till done then drain and shred.
1 med chopped onion (can be omitted for those who don't care for onion)
12oz container of Cream cheese (I use Philadelphia)

SAUCE:
1 cup milk
1 can cream of chicken soup
8oz of your favorite bottled salsa (you can choose a spicy sauce to make it even spicier or if you want you can use Rotel in place of salsa just be sure to blend it up well).

FOR LAYERING:
18 to 20 Corn Tortillas
8 to 12oz of shredded Mexican Cheese Blend

PREPARING CASSEROLE:
Using your bare hands for best results, mix the shredded chicken with onion and cream cheese. Set aside

Mix the milk, soup and salsa well and set aside.

Take your tortillas and dip each one into heated oil to soften them on both sides. Place them on paper towel and blot excess oil as you stack them. Once you are done cut the stack in half then cut the halves in half leaving you with triangles.

Take a 9x13 casserole dish and start lining the bottom with the corn tortillas (the oil in tortillas helps prevent them sticking to dish when baking). Once bottom is covered spread some of the chicken mixture on top (again using your bare hands). Pour some sauce to cover then sprinkle cheese to cover and repeat once again ending with tortillas on top with some sauce and cheese. Cover dish with foil and bake at 350 degrees for 30mins, then pull off foil and bake for another 5mins

6 comments:

Jingle said...

Mexican food is my favorite! This sounds so yummy!

Melanie said...

I will definitely be making these. I wish you had a picture to show us:)

Nancy W said...

My family loves this dish!!! I am including it in a recipe mini album I'm designing so I will be making it this month. I will photograph the process and completed dish to include it in my mini album so will share photos here too :)

LollyChops said...

ummm... YUM!!!!

I am so gonna make these!

HUGS Nancy!

Arlene (CO Kid) said...

I would be willing to come help you eat them! :) I am adding it to my list to make.

I need to get w/ you about your class! I also just found out a couple days ago that Rhonna, who I have followed for years, is a friends daughter-in-law! Crazy! Small world! I can't believe I never connected the name!

Talk to you soon!

Valerie said...

This is one of my all time favorite recipes, which I happened to loose when I moved to my new house. Thanks for sharing it!! I'm going to put it in a safe place :)