Cat's Chicken Enchiladas Verde
Source of Recipe
My own version, adapted from a recipe by Mike Newberry
List of Ingredients
- 1 lb. chicken breast tenders
- Salt, black pepper, cayenne and Lawry's to taste
- 1 clove garlic, minced
- 1/4 cup chopped onions
- 1 (8-oz.) pkg. cream cheese, cut into cubes
- 1 (4.5-oz.) can chopped green chiles
- Sour cream
- Vegetable oil
- 1 (12-count) pkg. corn tortillas
- Two 10-oz. cans green chile enchilada sauce
- 1 cup shredded Monterey Jack pepper cheese
- *
- Sliced olives, sour cream and fresh pico de gallo for serving
Instructions
- Season the chicken tenders with salt, black pepper, cayenne and Lawry's to taste. Saute 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.
- 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 to soften; drain on paper towels and set aside. (Keep warm, preferably between paper towels.)
- Spoon the chicken mixture 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 (F) 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.
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