Sunday, October 2, 2011

Cream Cheese Chicken Enchiladas

With all of this packing going on, it's time to treat my husband (and myself!) to a delicious dinner. Enchiladas are one of my favorite things to make, especially when we have cheeses and veggies that need to be used up in the fridge. In this case, I figure the more food I can use up before we move the less we have to pack up...simple math really!

Here's the line-up of ingredients
Please don't mind the mess of packing behind!

My favorite secret to my enchiladas is to use an already cooked rotesserie chicken that your local deli prepares. They are so delicious, moist and affordable. For this recipe I used all the chicken but for some recipes you have leftovers that can be used for dinners/lunches later in the week.

Cream Cheese Chicken Enchiladas
3 boneless, skinless chicken breasts (or a whole rotesserie chicken in my case)
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
salt & pepper to taste

2 tablespoons butter
1 large onion, diced
2 jalepenos, seeded and minced
1 can green chiles, diced
1 (8 ounce) package cream cheese
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1 (28 ounces) can of green enchilada sauce
6-7 flour tortillas
2 cups pepperjack cheese

Preheat oven to 350 degrees.

Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt & pepper. Place into a baking dish and cook until chicken is no longer pink (approx. 45 minutes). Allow chicken to cool and shred. Set chicken aside. OR you can go the easy route and buy the rotesserie chicken, remove skin and shred with your hands. Add the spices mentioned about and mix around. Sounds a bit easier...just sayin.

Heat butter in a large nonstick skillet over medium heat and cook the onions and jalepenos until onions are translucent, about 5 minutes. Stir in the can of green chiles and then the softened cream cheese. Then mix in 1/2 teaspoon of cayenne pepper, 1 tablespoon of garlic powder, 1/2 teaspoon of paprika and 1/2 teaspoon of cumin. Mix in the chicken and remove from heat. Don't skimp out on the spices - without 'em these enchiladas will be bland.

Pour half of the enchilada sauce in the bottom of a 9x13 baking dish. Lay tortillas out onto a work surface and place cream cheese mixture in a line down the center of each tortilla. Sprinkle about one tablespoon of pepperjack cheese on top of the cream cheese mixture. Roll up the tortillas and place in sauce in baking dish. Pour remaining sauce over the enchiladas and top with remaining pepperjack cheese (and any other cheeses you'd like to get rid of out of the fridge).

Bake in preheated oven for 30-35 minutes or until filling is hot and bubbly.

And here's the final product...

Rich and gooey with a kick!

Now top off your enchilada with some salsa and some sour cream if you are really goin all out! I found this awesome salsa at the grocery store today. It's a local-made one and we are all about supporting local products around here!

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