Saturday, January 2, 2010

Creamy Chicken Enchiladas

These have been our go to enchiladas for a few years now. I cannot recall where I found this recipe as I have since searched for it online with no luck. I keep telling myself that I need to branch out and try something new. But why mess with something that doesn't need replacing? These are so full of flavor, have a wonderful texture and we just gobble them right up! Serve with a side of black beans and your favorite Mexican rice and it's a meal everyone will love!

Creamy Chicken Enchiladas:

2 cups chicken stock
2 chicken breasts
2 tsp ground cumin
1 1/2 tsp oregano
3/4 tsp chili powder
1 package cream cheese, 8 oz
1/2 cup sour cream
1 cup salsa
2 cups shredded cheddar cheese
1/2 yellow onion, diced
1 cup frozen corn, thawed
1/2 cup green onions, thinly sliced
1/2 tsp black pepper
10 flour tortillas
1 large can enchilada sauce

In a large saucepan or stockpot add chicken stock and chicken breasts. Add more water if needed to cover your chicken. Boil the chicken until it reaches an internal temperature of 165 degrees. Remove from heat and let sit while you prepare the filling. Cream together the cream cheese and the sour cream until smooth. Stir in salsa, 1 1/4 cups cheddar cheese, corn, onion, green onions and black pepper. Mix well. Shred chicken, add to medium sized bowl and toss with cumin, oregano and chili powder. Add chicken to cheese mixture and stir to combine.
Add about 1/3 cup of filling to each tortilla. Add rolled enchiladas to a 9 x 13 pan sprayed with cooking spray. I use 2 pans. When all enchiladas are placed in the pans cover with enchilada sauce. Bake in preheated oven at 350 degrees for 15-20 minutes. Top with remaining cheddar cheese and bake for another 5 minutes or until cheese is melted.  All of these measurements are approximate so you can adjust it to your liking. To add some spice you could also try this with pepper jack cheese or cayenne pepper. Enjoy!

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