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18 August 2010 @ 06:16 pm
In case anyone is interested, here is my kick-ass (if I do say so myself) and totally non-authentic recipe for chicken enchiladas:

Chicken Enchiladas

1 brick of light cream cheese (neufschatel)
1 package of boneless skinless chicken thighs (about 6 pieces)
1 small can of diced green chiles
Onion and garlic powder to taste (approx ½ tsp each)
1 19-oz can of Las Palmas green enchilada sauce
1 package soft corn tortillas (10 tortillas) (for the love of god do NOT use flour tortillas. The dish will come out gummy and pasty and altogether nasty)
1 bag (2 cups) shredded mexican four-cheese blend (I use the reduced fat kind)

Boil chicken in enough water to cover until just done. While chicken is boiling, mix cream cheese (I usually microwave it until it's soft), green chilis, onion and garlic powder, and about 1/3 of the shredded cheese. When chicken is done, shred it with two forks and mix it into the cream cheese mixture. Shredding the chicken is key to the texture so don't chop it instead!

Pour about 1/3 of the enchilada sauce into a baking dish and spread around, making sure the entire bottom of the dish is covered. Put some filling into each tortilla, roll up, and put seam-side down into the baking dish. The tortillas will probably crack when you do this, and that's okay. Pour the remaining enchilada sauce over the stuffed tortillas, making sure each one is covered, then sprinkle remaining cheese over the dish.

Bake at 350 for about 30 minutes. Enjoy!

I'm currently waiting for mine to finish baking and I can smell them and omg I'm sooooooooo hungryyyyyyyyyy.
How do I feel?: hungryhungry
karrapariskarraparis on August 19th, 2010 02:58 am (UTC)
I love this recipe. If you want to use fresh one you just rost them in the brioler for five to seven minutes. Then blind them for a nice fresh green sauce.

It's really one of the few things I can make.
Sky: [other] kitty huhskyblue_reverie on August 19th, 2010 03:21 am (UTC)
Ooh - I'm revealing my ignorance here, but what do you roast and blend to make the sauce? Tomatillos?
karrapariskarraparis on August 19th, 2010 01:38 pm (UTC)
You can roast two of them whole and toss in a dried red chile just lop the top off and deseed it and the green chiles. (seed bits are never fun) One of my mom's boyfriends mother used a small spoon full of mole. I just add a pinch or two of kosher or sea salt.

if your useing corn torteas you might use more cheese then normal ones.
ivorysilkivorysilk on August 19th, 2010 03:42 am (UTC)
Now you're making me hungry! Get Scotty to transport a couple this way, would you? *g*
Sky: [star trek aos] enterpriseskyblue_reverie on August 19th, 2010 04:39 am (UTC)
Damn, there's one of those unbelievably frequent and totally convenient transporter malfunctions going on right now. Otherwise I totally would. ;)
ramie_k: cartoons: cookingramie_k on August 19th, 2010 04:41 am (UTC)
Oh YUM!! That sounds so scrummy!!

Okay, dumb question: would Asher get to eat any of that or is that not on the toddler diet? I keep wondering what babies can eat and when.
Sky: [other] peachesskyblue_reverie on August 19th, 2010 10:57 am (UTC)
Not a dumb question at all! :)

Asher definitely can eat it, whether he will is a different question. At this point he's mostly used to whole, fresh, unseasoned foods (fruits, veggies, meats, beans, eggs, cheese, milk) and so things that are heavily flavored tend to get summarily rejected. We offered him some of the enchiladas, he poked his finger into it, licked his finger off, and then refused to eat any more of it. :p

He eats way healthier than me and my husband. :p
amine_eyesamine_eyes on August 19th, 2010 09:59 am (UTC)
Hot DAMN I want!

Question: for the tin of enchilada sauce, being a professional bum, what could I substitute? Chopped tomatoes etc?

Sky: [other] red poppy roadskyblue_reverie on August 19th, 2010 11:05 am (UTC)
Hmmmm. Well, for this recipe I much prefer a green enchilada sauce, which is based on tomatillos rather than tomatoes (thank you google!). It's a milder flavor that doesn't overwhelm the other ingredients the way red enchilada sauce tends to. But I'm not sure if you have tomatillos available as they're somewhat of a specialty item. So here's a recipe for green sauce, and one for red sauce, though I'm sure you can tweak them, and/or find lots of others online:

Chile Macho (Green Chile Sauce) Recipe

Red Enchilada Sauce Recipe

The red one does call for a can of tomato paste but you could probably make your own by boiling down chopped tomatoes.

If you do make your own sauce, let me know how it comes out! :)

amine_eyesamine_eyes on August 19th, 2010 11:28 am (UTC)
Thanks hun! And I will :D

(Think enchiladas saturday night :D)
karrapariskarraparis on August 19th, 2010 01:45 pm (UTC)
It might be easyer to go with the can then. Cause it's rosting fresh green or red chiles depending on what one you want unlsee it'd white then that's sour cream.
wunnerwmn on August 19th, 2010 06:27 pm (UTC)
Sounds good, but I'd have to wimp it down for me - no green chiles. You likes the hot stuff, doesn't you! :) In so many ways...
Sky: [star trek tos] kirk sees what you did tskyblue_reverie on August 19th, 2010 07:32 pm (UTC)
Hahaha! I see what you did thar. And with the icon and everything! ...or maybe that's just my gutter mind again. ;)

Yes, I do like it hot, but in this case, the green chiles add flavor, not heat. They're very very mild. Just for goodness' sake don't get the diced jalapenos instead, which are right next to the mild green chiles. :)
wunnerwmn on August 19th, 2010 07:47 pm (UTC)
What? What?? I don't know what you're talking about. It's just a flower! *makes shifty eyes, grins wickedly* Go look at some Georgia O'Keefe paintings...