I know what you're thinking! Another repeat? When you've been apart from your main squeeze for a while or otherwise finding reasons not to cook, a quick swing through the memory book for favorites is high on the list. A craving for Mexican food along with leftover rotisserie bird from Big Guy's Monday BBQ session and the die was cast. Dinner's served!
As you might have figured, there's several different recipes on this site for chicken enchiladas but for some reason cooler temperatures and sandy beaches equate to the necessity for a calorie laden creamy version...that's if you need an excuse. This one's adapted from one of my favorite books, Idaho a la CArte, but I promise I'll promote a more calorically responsible version next time like maybe another favorite from Cooking Light.
However, I have to say last night's version is far superior in our books so be sure you give it a try. Incidentlaly, Big Guy was reading the Food Network magazine this morning and mentioned to me that flour tortillas have tons more calories in them than the corn version, so if you're so inclined you can always substitute the latter for the former.
Personally I think it's kinda' like eating the whole half gallon of ice cream today so I can diet tomorrow - in the great scheme of things, it doesn't really make a whole lot of sense does it?
Creamy Chicken Enchiladas (adapted from Idaho a la CArte)
1 cup chopped onion
3 cloves garlic, minced
2 Tablespoons vegetable oil
2 boneless skinless chicken breasts, thinly sliced
1 – 6 ounce can green chiles
3/4 cup hot salsa
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
1 teaspoon hot chile powder (optional)
1/4 teaspoon red pepper flakes (optional)
3/4 cup whipping cream
1/2 cup shredded mozzarella cheese
8 large flour tortillas
1-1/2 cups shredded sharp cheddar cheese
1 – 10 ounce can cream of chicken soup
1 cup sour cream
Heat vegetable oil in a large sauté pan. Add onion, garlic and chicken and cook until onion is soft and chicken is no longer pink. Cool to lukewarm. Stir in green chiles, salsa, salt, pepper, chile powder, red pepper flakes and whipping cream. Mix together until well combined. Preheat oven to 350. Spray 9 x 13 baking dish with cooking spray. Spoon approximately 1/2 cup of chicken mixture onto large flour tortilla and sprinkle with mozzarella cheese. Roll to enclose the filling and place seam side down into casserole dish. Repeat until all filling is used. In a small bowl combine shredded cheddar, chicken soup and sour cream. Spread on top of enchiladas and cover with foil. Bake for 30 minutes at 350. Remove foil and continue baking for another 20 minutes or until bubbly. Serve with additional salsa and/or guacamole.
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