Thursday, April 16, 2009

Creamy Chicken Enchiladas

These by far will be the best chicken enchiladas you will ever make. They are just scrumptious. This recipe is influenced by my 11 years in Puerto Vallarta, Mexico and now I live in San Antonio, Texas that is 70% Hispanic, yeah! I love Mexican food, so I am in heaven with all the fine Mexican restaurants here in town. This recipe goes together faster than you think. Try it out and let me know what your thoughts. This is an absolute favorite on my catering menu.

Serves 6-9

3/4 Pound Cooked Chicken

3/4 Cup Sour Cream
1/2 Cup Cream Cheese
2/3 Teaspoon Chile Powder
2/3 Teaspoon Cumin
1/2 Cup Fresh Cilantro, chopped *
1/2 Cup Cheddar Cheese, shredded

30 Ounces Enchilada Sauce, 2
1/4 Envelope Enchilada Sauce Mix
18 Each Corn Tortillas (6 Inch)
1/4 Cup Vegetable Oil
1/2 Cup Cheddar Cheese, shredded
Cilantro, garnish *
  1. De-bone a cooked chicken and shred the meat.
  2. In a food processor, combine the sour cream, cream cheese chile powder, and cumin. Process till smooth and put into large bowl.
  3. To the cheese mixture, stir in ciliantro and 1/2 cup cheddar cheese, and chicken and mix until well incorporated.
  4. In a separate bowl, whisk enchilada sauce mix into canned enchilada sauce.
  5. Dip each tortilla in sauce and fry in oil for a 5-10 seconds on each side.
  6. Place approximately 2-3 tablespoons of the chicken mixture in the center of each tortilla, roll and place in a large roasting pan.
  7. Top the enchiladas with the sauce, making sure every tortillas as plenty of sauce to prevent drying, cover with and bake at 350°F for 30 minutes.
  8. Top with cheddar/jack cheese and return to oven just to melt.
  9. Garnish with chopped cilantro.
* If you cannot find fresh cilantro in your area, here is your This is a great company where you can buy fresh frozen herbs and have them delivered right to your door. These herbs are far superior to the dried variety and you will always have them on hand. Use 1/4 as much of the frozen in relation to fresh.

NOTE: If you do not want to fry the tortillas, you can heat them in the microwave to soften. Of course frying tastes better. Everything tastes better fried!

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