Chicken Enchiladas
Chicken enchiladas with the arguably supreme, green enchilada sauce!
**PIC TO COME**
I have never been big on enchiladas because I don't like the red enchilada sauce. I didn't know there was such a thing as green enchilada sauce until my friend, Jaime, made her chicken enchiladas for us one night for dinner. And in addition to that - her creamy factor is CREAM CHEESE. *drool* I sneak spoonfuls of the filling while I am making these because it is so irresistible.
What you need:
1 pkg. chicken tenderloins, cut up (I think she inspired my love of using tenderloins!)
1 can (7 oz.) chopped green chilies, undrained
2 cans (10 oz. each) green enchilada sauce
1 tsp. ground cumin
8 oz. cream cheese, room temperature
2 packs flour tortillas (6-8 count each)
Shredded cheddar cheese
Directions:
In a 9x13-inch pan, pour 1/2 can of enchilada sauce to coat the bottom.
Cook chicken in a skillet over medium high heat until cooked through.
Add cumin and chilies to chicken, simmer until juices are mostly absorbed.
Add cream cheese and heat until it's melted.
Fill tortillas with mixture. Roll up. Place in dish, seam side down.
Repeat until all the filling mixture is used.
Pour the rest of the enchilada sauce onto the tortillas. Top with cheddar cheese.
Cover pan with foil and bake in a preheated 350 degree for 20 minutes.
Then uncover and bake for about 5 minutes or until cheese has melted completely.
Recipe from Jaime Akin
Originally posted on Fantastical Sharing of Recipes on February 9, 2011