My cousin-in-law, Heather, posted on facebook that she planned to make Creamy Chicken Enchiladas for supper one night. Curious if these were actually the rolled up enchiladas or stacked, I checked back after supper and this is what she said: “
Sauté onion in butter until translucent, add chilies and cook 1 minute more. Plop the cream cheese block in and smash and stir until melted, add sour cream and chicken. Remove from heat. In a 9x13 casserole dish, pour ½ cup of “heavy cream” mixture in the bottom and spread all around dish. Spoon chicken filling in to each tortilla, roll tightly, and place seam side down in casserole dish. Repeat until you run out of room or filling. Top with shredded cheese and then drizzle with the cream mixture. I had to use a spoon to spread it over some spots of the tortillas-I don’t like crunchy enchiladas…I want them creamy.
To up the veggies: Red bell pepper would be yummy in these, and maybe even some drained diced tomatoes inside as well-humph, shoulda tried that.
Bake 350◦ for 30-45 minutes or until bubbly.
There ya have it! Another naptime premake! I plan to make some Mexican fried rice to go with this as a side. The rice is left over from another meal-sautéed onion and celery with some EVOO should do the trick. YUM!
Thanks Heather, I plan on filling my plate and continuing my membership with the “Clean Your Plate” club tonight. ;)