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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
◦  � 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. Saut� 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 saut� 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