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Chicken Enchiladas

Source of Recipe

From "What Can I Bring?" by Elizabeth Heiskell


Recipe Introduction

"I'm almost embarrassed to call these chicken enchiladas. I am pretty sure in Mexico they don't use cream cheese, heavy cream, or Greek seasoning in their enchiladas. The only reason I'm not too ashamed to add this inauthentic recipe is because it's always a huge crowd-pleaser. Serve these with black beans and a light salad."

List of Ingredients

â—¦ 2 (6-ounce) boneless, skinless chicken breasts
â—¦ 1 tablespoon Greek seasoning blend (such as Cavender's All-Purpose Greek Seasoning)
â—¦ 1 teaspoon olive oil
â—¦ ½ cup diced onion (from 1 small onion)
â—¦ 2 teaspoons ground cumin
â—¦ 1 (8-ounce) package cream cheese, softened
â—¦ 1 (4-ounce) can diced Hatch green chiles, undrained
â—¦ 16 ounces Monterey Jack cheese, shredded (about 4 cups)
â—¦ 2 (10-ounce) cans green enchilada sauce
â—¦ 16 (8-inch) white corn tortillas
â—¦ ½ cup heavy whipping cream


Recipe

Preheat the oven to 350° F.
Place the chicken in a saucepan; add water to cover. Stir in the Greek seasoning, and cook over medium heat until the chicken is cooked through, about 15 minutes. Remove the pan from the heat; drain and cool. Shred the chicken to measure about 3 cups.

Meanwhile, heat the oil in a medium skillet over medium-high. Add the onion and cumin; cook, stirring often, until the onion is tender, about 2 minutes.

Combine the shredded chicken, onion mixture, cream cheese, chiles, 3 cups of the cheese, and one can of the enchilada sauce in a large bowl; mix well using your hands. Place about â…“ cup chicken mixture in each tortilla, and roll up. Place filled tortillas, seam sides down, in a 13 x 9-inch baking dish. Pour the remaining one can enchilada sauce over tortillas; top with the heavy cream. Sprinkle with the remaining 1 cup cheese. Bake until cheese is melted and sauce is bubbly, 35 to 40 minutes.

Serves 8