Chicken Enchiladas

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Faizah

The Dinner Club is back, and this time the theme is… Tex Mex!  I decided to bring back some old favourites while trying out new recipes, so the menu was as follows:

Taco Salad | Chilli Con Carne and Chilli Con Queso | Chicken Enchiladas

The main dish of the night was of course the enchiladas, and they are so amazingly good yet so very simple to make.  I got the recipe off of one of those recipe cards I used to get in my mail, back when I was studying in the States.  Do try it, but be warned; they are not for the health conscious (or lactose intolerant)!

Enjoy!

Chicken Enchiladas

Ingredients

  • 350 grams whole boneless, skinless chicken breasts
  • 1 green bell pepper, chopped
  • 250 grams cream cheese, cubed
  • 1 (8 oz) jar hot salsa, divided
  • 8 (6-inch) flour tortillas
  • 1 1/2 cups (12 ounces) Monterey Jack or Pepper Jack cheese
  • 1/4 cup full cream milk

 Directions

Preheat oven to 180 degrees C.

Bring a pot of salted water to a boil and cook the chicken until tender.  Alternatively, pat dry and rub the chicken with some cooking oil.  Sprinkle both sides of the chicken with salt, black pepper, garlic powder, onion powder, and smoked paprika.  In a large skillet, heat a generous tablespoon of oil over medium high heat.  Add the chicken to the pan and cook, undisturbed, until browned and no longer sticking to the pan.  Flip and continue to cook, until the internal temperature reaches 70 degrees C, 5 to 7 minutes.  Let rest for 5 minutes.

Shred or chop the chicken.  You should get about 2 cups.

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In a saucepan over low heat, stir the chicken, bell pepper, cream cheese and 1/2 cup of the salsa, until the cream cheese is melted.

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I clearly forgot to add the bell peppers when I took this picture.

Divide the chicken mixture into 8 equal portions.  Spoon each portion down the centre of each tortilla, and roll up.  Place in a lightly greased 12 x 8 inch baking dish.

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In a saucepan over low heat, stir the cheese and milk until smooth.

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When it cools a little and becomes less runny (think thick lava consistency), pour the cheese sauce down the middle of the tray over the tortillas, and cover with foil.

Bake for 15 minutes or until thoroughly heated.  Pour the remaining salsa over the tortillas.

One response to “Chicken Enchiladas”

  1. purrfect bliss » Smoked Chicken and Cheese Chowder

    […] also had a block of Velveeta cheese waiting to be used. I originally intended to make enchiladas with it, but that just didn’t happen so here we are. In the end I used the turkey ham and […]

    Reply

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