Cream Cheese Chicken Enchiladas
Source of Recipe
From "Love Welcome Serve" by Amy Nelson Hannon
"You know that Bible verse that says, 'To every thing, there is a season?' Well, for every season, there is a pan of chicken enchiladas. Yes, this recipe is at the tippy-top of my list of go-to recipes that I make for every reason in every season. I mean it: small group, company comin', the Big Game, snow day, new baby, and holiday eve. These chicken enchiladas are creamy and filling, with a little heat from jalapeño juice and a little peppery sweetness from green chiles. They can make ahead. They can freeze. They can wrap up and take easily, making them a perfect care meal. And I might even venture to say they're even better reheated on day two. There's good reason this is the most popular recipe on my blog and on Pinterest!"
List of Ingredients
◦ 3 boneless, skinless chicken breasts
◦ ½ teaspoon salt, plus more for seasoning
◦ 1 tablespoon unsalted butter
◦ 1 teaspoon vegetable oil
◦ 1 medium yellow onion, chopped
◦ 2 (4.5-ounce) cans chopped green chiles
◦ 1 (8-ounce) package cream cheese
◦ 2 teaspoons ground cumin
◦ 3 tablespoons juice from jarred jalapeños
◦ 1 ½ cups plus ½ cup shredded cheddar cheese
◦ 1 ½ cups plus ½ cup shredded Monterey Jack cheese
◦ 10 large flour tortillas
◦ 2 cups heavy cream
◦ Chili powder
◦ Optional toppings: chopped fresh cilantro, salsa, sour cream, and sliced avocado
Place the chicken breasts in a single layer in a saucepan and pour in enough water to just cover them. Season the water with several heavy pinches of salt. Bring the water just to a boil, then cover with a lid and reduce to a low simmer. Allow the chicken to simmer on low for about 30 minutes. When the chicken is done, it should shred easily with two forks. After shredding, set aside.
Set the oven to 350° F. Grease a 9-by-13-inch baking dish.
In a large skillet or deep saucepan, heat the butter and oil over medium heat. Add the onion and sauté until translucent. Add the green chiles with their juice and sauté for a minute or two. Turn the heat down to medium-low; add the cream cheese and stir until melted. Stir in the shredded chicken. Add the cumin, ½ teaspoon salt, and jalapeño juice. Stir well; taste for salt and add more if needed. Pour the mixture into a large bowl. Allow it to cool for a few minutes, then add 1 ½ cups of each cheese, reserving ½ cup of each for later. Stir well to combine.
Spread each tortilla with the chicken-cheese mixture, roll up, and line them up in the prepared baking dish. You will need to cram them in to fit them all! If you have extra filling left after making all the enchiladas, just spread it right over the top of the rolled enchiladas. Then pour the heavy cream over the enchiladas, sprinkle the remaining ½ cup of each cheese over them, and shake a little paprika and chili powder over the top.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes. Turn up the heat to 375° F and bake for another 10 minutes or so, until bubbly and beginning to brown on top. Let stand for 10 minutes before serving with your favorite toppings.
Makes 10 enchiladas