We all looove these-if there are any leftovers, they go very quickly.
3 chicken breasts, cooked and shredded.
1/2 C Pace picante sala or pico de gallo
1/2 of an onion, chopped
2 C shredded Cheese (I ususally use monterey jack and chedder)
1/2 of a bunch of cilantro-chopped
1 can green chilis
1 8oz package cream cheese
1 tbsp butter or olive oil
Corn tortillas (about 20)
1 1/2 C heavy cream
While the chicken is cooking I work on frying the tortillas. They hold together better and have a better flavor if you fry them a little bit. Heat a few tbsp of oil in a frying pan and add the tortillas one by one. Fry them for about 5-10 seconds on each side-long enough to be a little more pliable-but not until they are crisp. I like to stack them between paper towels to help absorb some of the oil. Set the tortillas aside until you are ready for them
In a large skillet, add the butter or olive oil, then the chopped onion, green chilis, and salsa. Cook these over medium low heat until the onions are transparent and the whole thing is starting to carmelize a bit. Now add the cream cheese. I like to add it in small chunks so it melts easier. Once it is soft, add your shredded chicken, cilantro and about 1/2 cup of the cheese. Mix these together. You may be tempted to just eat the filling, but if you wait it will definitely be worth it!
Fill each tortilla with as much filling as you wuold like, roll them up and then place them seam down in your pan. I use a 9x13 pan which usually gives me almost 2 layers with about 20 tortillas. Use more or less depending on how much filling you want in your tortilla.
When your pan is full, pour the heavy cream over the top and then sprinkle the rest of your cheese over the enchiladas. Bake at 375 degrees until bubbly and golden brown. Top with guacamole and diced tomatoes.
3 chicken breasts, cooked and shredded.
1/2 C Pace picante sala or pico de gallo
1/2 of an onion, chopped
2 C shredded Cheese (I ususally use monterey jack and chedder)
1/2 of a bunch of cilantro-chopped
1 can green chilis
1 8oz package cream cheese
1 tbsp butter or olive oil
Corn tortillas (about 20)
1 1/2 C heavy cream
While the chicken is cooking I work on frying the tortillas. They hold together better and have a better flavor if you fry them a little bit. Heat a few tbsp of oil in a frying pan and add the tortillas one by one. Fry them for about 5-10 seconds on each side-long enough to be a little more pliable-but not until they are crisp. I like to stack them between paper towels to help absorb some of the oil. Set the tortillas aside until you are ready for them
In a large skillet, add the butter or olive oil, then the chopped onion, green chilis, and salsa. Cook these over medium low heat until the onions are transparent and the whole thing is starting to carmelize a bit. Now add the cream cheese. I like to add it in small chunks so it melts easier. Once it is soft, add your shredded chicken, cilantro and about 1/2 cup of the cheese. Mix these together. You may be tempted to just eat the filling, but if you wait it will definitely be worth it!
Fill each tortilla with as much filling as you wuold like, roll them up and then place them seam down in your pan. I use a 9x13 pan which usually gives me almost 2 layers with about 20 tortillas. Use more or less depending on how much filling you want in your tortilla.
When your pan is full, pour the heavy cream over the top and then sprinkle the rest of your cheese over the enchiladas. Bake at 375 degrees until bubbly and golden brown. Top with guacamole and diced tomatoes.
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