Thursday, January 29, 2009

Recipe of the Week: Baked Chicken and Cheese Enchiladas

This recipe is easy and yummy. I made it yesterday for mom's bunco group. I think they put "baked" in the title to make you feel better about the cheese, cream cheese and whipping cream.
I found this recipe in a magazine, I'm not sure which one. You can rest assured that I don't come up with any of my own recipes. Sorry for no pictures, I haven't yet mastered cooking and taking photos at the same time.

Baked Chicken and Cheese Enchiladas
1 (8 oz.) package cream cheese
2 cups chopped cooked chicken
1 (4 oz.) can diced green chilies
1/4 cup chopped onions
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups (12 oz) Monterey Jack cheese
10 (6-inch) corn tortillas
1 (14.5 oz) can petite diced tomatoes with mild green chilies
1 (15 oz) can tomato sauce
1/2 cup whipping cream

1. Stir together first 6 ingredients and 1 cup cheese in a large bowl until well blended.
2. Wrap tortillas in heavy-duty plastic wrap; heat in microwave according to package directions.
3. Spoon about 1/3 cup chicken mixture down center of each warm tortilla; roll up. Place in a lightly greased 13x9 inch baking dish.
4. Cook diced tomatoes, tomato sauce, and cream in a 2-quart saucepan over medium-high heat, stirring often, 10 minutes or until thoroughly heated. Pour tomato mixture evenly over tortilla; sprinkle with remaining 2 cups cheese.
5. Bake at 350 degrees for 20 minutes or until cheese melts and tomato mixture is bubbly. Serve with desired toppings. (They suggest sour cream and shredded lettuce.)

Cook's notes:
  • I like to cook the chicken and mix up the chicken mixture and refrigerate it the night before. If you do this it may take a little longer than 20 minutes to heat up.
  • The diced tomatoes with green chilies is NOT Rotel.
  • When I heat the tortillas, I wrap them in a damp paper towel and microwave for about 45 seconds.
  • We generally serve this with guacomole and chips.
  • These heat up well the next day.
Mom served it with a good salad last night. I'll try to post that recipe next week.