Email to Cat      

Cat's Chicken Enchiladas Verde*

Source of Recipe


My own creation



List of Ingredients



• 1 pound chicken breast tenders
  
• Salt, black pepper, cayenne, and Lawry's seasoned salt to taste
  
• 1 clove garlic, minced
  
• 1/4 cup chopped onion
  
• 1 (8-ounce) package cream cheese, cut into cubes
  
• 1 (4.5-oz.) can chopped green chiles
  
• Sour cream
  
• Vegetable oil
  
• 12 corn tortillas
  
• Two (10-ounce) cans green chile enchilada sauce
  
• 1 cup shredded Monterey Jack pepper cheese
  
• .
  
• Sliced olives, sour cream and fresh pico de gallo for serving
  






Instructions



1. Season the chicken tenders with salt, black pepper, cayenne and Lawry's to taste. Sauté the chicken tenders, garlic and onion in 1 to 2 tablespoons oil over medium heat until the chicken is thoroughly cooked. (I also deglazed the saute pan with beer; this step is optional.) Shred chicken in pan. Add the cream cheese and chiles, and cook until blended. Remove pan from heat and stir in a little bit of sour cream to keep the mixture moist.
   
   
2. Heat a small cast iron skillet over medium heat with vegetable oil to a depth of about 2 inches. When oil is hot, dip each corn tortilla very briefly, one at a time, into the oil just until pliable; drain on paper towels and set aside. Keep warm.
   
   
3. Spoon the chicken mixture evenly into the tortillas; roll up and place seam-side down in a lightly greased 13x9x2-inch baking dish (or coat bottom of pan with a thin layer of enchilada sauce). Pour enchilada sauce over the top; sprinkle with the shredded cheese. Bake, uncovered, at 400 degrees for 15 to 20 minutes.
   
   Serve accompanied by sliced olives, sour cream and pico de gallo.
   
   






Final Comments


I am pleased to say this took second place in the main-dish category for the April 25, 2003 Pine River Community Cook-Off.