I wish I could have taken a better picture. I really don't know how to take a 'good' picture of enchiladas. Also, it seems like every time I try to photograph food, it is night(poor lighting), my family is STARVING(hands in pictures, shaking table)...the excuses could go on and on.
Anyway....you must try these...SO delish!!
Chicken Enchiladas Creamas VerdeIngredients:
- 1 lb. cooked chicken (a shredded rotisserie chicken would work well)
- 2 T olive oil
- 1 cup chopped onion
- 1 jar tomatillo salsa divided (my jar was 16 oz.)
- 1 small can diced green chilies
- 8 oz. cream cheese
- 1 doz. small flour tortillas
- 1 cup half and half or heavy cream
- 2 cups shredded Monterrey Jack cheese
Directions: Heat oven to 375 degrees. Coat a 9x13 baking dish with non-stick spray. Heat oil in a large skillet over medium-high heat; Saute onion 5 minutes. Add chicken, 1/2 jar salsa, cream cheese and chilies. Reduce heat to medium; stir, melt cheese and blend mixture well. Heat tortillas briefly, then fill each with about 1/3 cup of chicken mixture. Roll up tightly and place in baking dish, seam-sides down. Combine remaining tomatillo salsa with cream; pour over enchiladas and top with shredded cheese. Bake 30 minutes or until cheese melts.
Posts
Okay...reading this recipe made my mouth water! How much cream cheese does it call for because I am for sure making them? And I know what yo mean about taking pictures of the food you made for dinner!
ReplyDeleteYea for enchiladas!!! I'm convinced that our love of Mexican food is genetic. I'm so honored to provide a recipe that made the blog. :)
ReplyDeletethanks for the comment Amy....I am losing it and skipped right over the cream cheese when I was typing this in....it is 8 oz of cream cheese. I have fixed the post. Thanks again!
ReplyDeleteThanks Tracey....you are awesome..and I'm SURE the genetic thing is true. I can't go to Utah or have anyone come here from Utah without getting a gallon of Paula's salsa...mmm just thinking about it makes me drool:)
ReplyDeleteAmy another great recipe. THANKS! Last summer I bottled a TON of tomatillo salsa with Tyler Florence's recipe (I just added a tad of vinegar to bottle). It is GREAT in this. Here is the link to Tyler's recipe (don't bother with the enchilada's these are better). You seriously could DRINK his salsa :)
ReplyDeleteforget the link...dummy me.
ReplyDeletehttp://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-with-roasted-tomatillo-chile-salsa-recipe/index.html
I'm going to make this tomorrow night for family dinner. i already bought all the ingredients so its a for sure thing. My only question is: how much cheese do I use for the chicken mixture, and how much cheese do I sprinkle on top of the rolled enchiladas? You said 2 cups in the ingredient list, but i wasn't sure if its 2 cups cheese in the chicken mixture plus additional cheese for sprinkling on top or if 2 cups cheese is the whole amount of cheese, but needs to be divided...???
ReplyDeletehttp://anickh.blogspot.com/2011/09/chicken-enchiladas-creamas-verde.html turns out I did actually make these and even blogged about it!!! thanks again
ReplyDelete