Creamy Chicken Enchiladas
Let me point out also, I’m at the mercy of my rugby loving, meat-eating, manly man of a boyfriend, who demands I make ‘manly’ food, or else he’ll kick me out of his house. Kidding. But in all seriousness, I think if I made this everyday, he really would put me on the slow boat back to America. Anyway, get ready to make the yummiest thing since ever.
First, understand that I am working with the limited, and I do mean limited mexican ingredients we have here in beautiful Sydney. However, for anyone in Australia who has any interest whatsover in Mexican cuisine, please know that you can order many staples such as Rotel, chili powders and dried chilis, taco seasoning, mole, industrial sized Tapatio, etc from USA Foods in Melbourne. Or, if you are in Melbourne, go there. But for now, we’ve got the basics, which is fine, because everyone can make this, and they should!
Please excuse the lack of pictures, but what we are starting with is one package of “burrito” size tortillas or wraps(for anyone in the US, that would be soft taco size), and of course I’m using the mutigrain/flax whatever because this is a healthy dish (just kidding), but seriously you wont know the difference in the end. So, then we have one tub if low fat philly cream cheese(not that I eat things that are low fat as a rule, but the low fat cream cheese is just a bit easier to work with and has more or a tang to it), one bbq(rotisserie) chicken from the store, one jar of enchilada sauce and one jar of taco sauce(and all the veggies and spices of course).
Saute onion on medium heat for a few minutes. Then add chicken. Next sprinkle chicken with cumin and chili powder, then add corn(can be fresh or frozen).
While you are preparing the filling, turn the oven on about 150C, then sprinkle torillas with a bit of water and put in a stack in the oven to soften(you can just use a plate). Cook the filling for a few more minutes then add the cream cheese and spring onion(shallot/green onion). You might not need the whole entire tub, I probably used 3/4. And it might look frightening at first, but keep stirring and it will start to melt nicely. Add a wee bit of the taco sauce(maybe 2 Tbl) just to give it that extra somethin. When you are satisfied that the tortillas are pliable enough and the filling is gooey and yummy, start placing a small amount in each tortilla, roll it up and plac seam side down in a baking dish. Note: I was using a small dish, so I squeezed 5 in with a lot of filling, but you should be able to make about 6 or 8 using less filling in each, assuming you have a long enough pan.
So, when they are all filled, and snug as can be in your baking dish, pour the enchilada sauce alllll over them. Use more than you think you’ll need to. I probably used half the jar just for these five. Really soak those babies! Ok, now add a generous amount of cheese to the top(Im using a 4 cheese blend) and a few more spring onions. Now, bake in a 180 degree oven for about 25 minutes or until the cheese is all golden and bubbly.
Serve about 2 per person to whoever is around, and they’ll instantly be your best friend. If they already are, well maybe you can get a foot rub out of it. Adios for now! Hope you like it…
Creamy Chicken Enchiladas
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: Approx 6-8 Enchiladas
- 1 Package Large Tortillas
- 1 Jar Enchilada Sauce
- 1 Jar Medium Taco Sauce
- 1/2 Brown Onion
- 1 Ear Corn
- 2 Spring Onions, diced
- 1 Cup Shredded Cheese(4 cheese blend works well)
- 1 Whole Precooked chicken, meat removed
- 1 tsp Ground Cumin
- 1 tsp Mexican Chili Powder
- 1 Cup Low Fat Cream Chees