Thursday, September 2, 2010

Chicken Enchiladas

Last night I made Fiesta Chicken Enchiladas - another recipe taken out of one of the Kraft magazines my mother-in-law gave me. They were pretty good... a little too spicy for my taste. I don't know why they were because I bought the mild salsa. Here's the recipe:

First you've got to cook some chicken breasts. I used the frozen chicken breast tenderloins. I cooked about 12 or more of them because I wanted to save some for another recipe. Here's the recipe for that:

1 cup Sun-Dried Tomato Dressing
8 small boneless skinless chicken breast halves (2 lbs)

Pour everything in Ziplock bag and put in fridge for 5 minutes to marinate. Line baking sheet with foil and then put chicken on baking sheet and throw away marinade. Pop in 400 degree oven for 20 minutes or until cooked through (165 degrees). (It drives me up a wall every time I hear someone on a cooking show say pop -- like pop it in the oven! I'm a weirdo, I know!)

Here's the recipe for the chicken enchiladas:

Vegetable oil - just enough to cook onions
1 small onion, chopped
1 clove garlic, minced
4 cooked small chicken breasts, shredded (I used about 8 of the tenderloin thingies from recipe above)
1 cup salsa - divided
4 oz. can diced green chilies (optional)
4 oz. cream cheese, cubed
1 Tbsp cilantro (I used dried - just eyeballed it)
1 tsp cumin
1 cup (or more) Colby Jack cheese (or whatever you want)
8 flour tortillas (I used seven, but who really cares?)

Preheat oven to 350. Put small amount of vegetable oil in skillet. Cook onions and garlic about two minutes. Add chicken, 1/4 cup of the salsa, cream cheese, green chilies (if you want them), cilantro and cumin. Mix well. Cook until heated through - stirring occasionally. Add 1/2 cup of the shredded cheese. Mix well.

Spoon about 1/3 cup of the chicken mixture onto each tortilla. Roll up and place seam side down in 9x13 baking dish which has been sprayed with cooking spray. Top with remaining 3/4 cup salsa and remaining shredded cheese.

Bake 15 to 20 minutes or until heated through. Makes 4 servings, 2 enchiladas each.

(I thought this might taste better with a sauce on top of it of some kind - something juicier than just salsa - Kelly liked it as is though.)

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