Tuesday, February 24, 2009

{A hot mess - Good}

I'm not a gourmet chef. I'm not even going to put myself in the same category as {her} or {her}. I'm sure many of my talented chef friends will cringe at this recipe since it calls for a can of Cream of _________, but it's in my "comfort food" category, it's quick + easy, and a recipe often requested by others.

Cream Cheese Chicken Enchiladas

1 can cream of chicken
1 can cheddar cheese soup (optional)
3 cups shredded Mexican blend cheese
8 chicken breasts cooked and shredded (please, PLEASE don't use canned!)
1 can green chiles
1 8 ounce cube cream cheese
1 cup salsa (just a rough estimate)

3 cups canned or homemade mild red enchilada sauce
1/2 cup canned tomato sauce
1/2 teaspoon ground cumin
Pinch of oregano
1/2 cup heavy cream
In a shallow medium saucepan combine the red enchilada sauce, cumin and oregano. Heat until it starts to boil, lower heat and simmer a minute or two. Stir in tomato sauce, then cream, and heat through. Remove from heat.

8-10 flour tortillas (you can use corn if you prefer). I use uncooked tortillas (they taste much better) and cook them quickly after making the sauce.

In a bowl: combine all filling ingredients but the chicken and shredded cheese. Mix well. Add chicken and cheese. Mix until incorporated.
Place a generous amount of filling on one end of tortilla. Roll tortilla and place in 13X9 baking dish. Repeat process until pan is filled. (you may have to slightly overlap your tortillas)
Pour red chili sauce over the enchiladas, top with shredded cheese, and bake at 350° F., 25-30 minutes until sauce is bubbling and cheese is melted. Add chopped green onions on top just before serving for garnish.I forgot to take a picture of the dish before plating on Sunday. This picture is of leftovers the next day.



Heather said...

I LOVE you!! This is AMAZING! I will make this ASAP. thank you.

The Coleman's said...

Just because I cook the way I do, it doesn't mean I don't enjoy a little "classic mormon cooking" now and then (those ench's look darn good)...Did I ever tell you I CRAVE my Mom's tuna casserole with lays chips crumpled on top??

Melanie Williams said...

oh prefect... I to try these. I think cream cheese makes everything a little better.

Speaking of recipe, man do I love your hot chocolate recipe.

Courtney said...

Those really were good. Thanks for having us over.

Anne-Marie said...

Miles between us and we're still "connected" :) WE had enchaladas last night :) Not this yummy kind, but still....:)

Heather said...

I'm super hungry now...those look divine!

Heather said...

I'm super hungry now...those look divine!

sheena said...


Sarah said...

Yummy! Those look so good, I think we might have to try them, cream cheese and whipping cream? Mmmmmm, now that's some good comfort food! :)

Rachel said...

I love a good enchilada recipe and I love the fact that is does not call for cream of chicken soup! Not that I don't like cream of chicken just not in an enchilada!!! Thanks for posting something so tempting!

eRiCa said...

ummm rachel....it does call for cream of chicken...hence the cringing of the chefs :) however I have made it without cream of chicken and it taste the same...better even! :)

Taryn & Brendon said...

perfect...i've been looking for an enchilada recipe for a while. i will make them soon. muchas gracias!!

Jennilyn said...

Those look so YUMMY! I will have to try them. Oh by the way I wanted to make that breakfast casserole for my family while I was here, can you email me the full recipie. I can remember most of it but I just wanted it written down. See you in a couple of days. Hope all is well.

The Cooks said...

Where have you found uncooked tortillas out here. Seriously, are there no hispansics out here because I know they don't eat that other crap. I always look for the tortillas with the most spanish on them, because you know they are the best! Let me know where you get yours!

Jay said...

These look delish. I shall attempt them this week. Thanks for sharing. You take great photos by the way.