Tuesday, November 27, 2007

Chicken Enchiladas

This is a variation of a recipe my Grandma uses... and I have two different ways that I make them... the less-Mexican way, and the much-less-Mexican way. :)

1 cooked chicken (or 8-10 cooked chicken tenders), shredded
4 tablespoons butter
1 large onion, coarsely diced
2 4oz. cans diced green chiles (you can substitute one can of diced jalapeños if you like things muy picante, like me)
2 8oz. packages cream cheese
12-18 tortillas, depending on size (I usually use the medium size, and end up using about 14 tortillas... 8 if you're using the variety that Costco sells)
8 oz. shredded cheese (white for version #1, orange and white for version #2)
1/4 cup milk (for version #1 only)
1 can enchilada sauce (for version #2 only)

Preheat oven to 350 degrees. While preheating, stick in a 13x9 pan with 2 tablespoons butter in it to melt. Remove the pan when the butter is almost completely melted, set aside.
Saute the onions in the remaining 2 tablespoons of butter until about half-soft.
Add the green chiles, saute until the onions are soft.
Add the cream cheese (both packages) to the onion/chiles mix. Stir on low heat until well mixed.
Add the shredded chicken, remove from heat.
Assemble - put chicken mix in the tortillas, place in buttery pan with the seam of the tortilla down. Repeat until your pan is full or you're out of stuff. Sometimes it takes two pans (sorry, guys).

VERSION #1 - Sprinkle shredded white cheese (I usually use mozzarella or monterey jack) on top of the enchiladas. Pour 1/4 cup milk on top of the enchiladas. Cook for 20 minutes.
VERSION #2 - Pour enchilada sauce over the enchiladas. Top with shredded cheese (I use the Mexican blend from Costco that I drive 3 hours to get). Cook for 20 minutes.

Enjoy. I often top with sour cream, lettuce, and possibly salsa.

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