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Cat's Chicken Enchiladas Verde *

Source of Recipe

My own creation


Recipe Introduction

I am pleased to say this dish took second place in the main-dish category of the April 25th, 2003 Pine River Community Cook-Off (Bayfield, Colorado). It, and the other winning recipes, were also published in a compendium of recipes distributed to the community.

List of Ingredients

◦  1 pound chicken breast tenders
◦  Salt, black pepper, cayenne, and seasoned salt to taste (I used Lawry's)
◦  1 clove garlic, minced
◦  ¼ cup chopped onion
◦  One 8-ounce package cream cheese, cut into cubes
◦  One 4.5-ounce 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


Recipe

Season the chicken tenders with salt, black pepper, cayenne and seasoned salt 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 sauté 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.

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.

Spoon the chicken mixture evenly into the tortillas; roll up and place seam side down in a lightly greased 13 x 9 x 2-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, covered, at 400° F for 15 to 20 minutes.

Serve accompanied by sliced olives, sour cream, and pico de gallo.


Makes 4 to 6 servings