Friday, March 16, 2012

cream cheese chicken enchiladas

i love anything with cream cheese.  i think it makes everything better.  seriously, what does cream cheese NOT go with?  i can't think of anything.  it's one of those great foods that just amps up whatever you pair it with or put it in.  especially enchiladas!

after all, we love us some Mexican-ish type food (if you can't tell from my posts about pork fajitas & southwest chicken soup), and the spicy heat of the enchilada sauce is such a good match for the creamy smooth filling.



Cream Cheese Chicken Enchiladas
1/2 chopped onion
1 clove garlic, minced
1 1/2 c. shredded chicken
1 can chopped green chili's
1/2 c. water
1/2 t. chili powder (watch labels if your gluten free!)
3/4 t. cumin
1/2 t. oregano leaves
salt and pepper to taste
1 8oz pkg cream cheese
tortillas
jar of enchilada sauce
shredded cheese

toss your onion and garlic in a pan over med heat with a tiny bit of oil for about 5 minutes.  once the onions turn clear & fragrant, add your chicken, chili's, water, and spices.  (at this point, i pull out about 1/2 cup and set it to the side to make Isaac's portion dairy free.)  turn your heat to low, add cream cheese to the pan and stir everything together.  grease a 9x9 pan and pour just a bit of enchilada sauce in the bottom.  fill your tortillas down the middle, roll them up and place them in the pan side by side.  pour the rest of the sauce over them, top with shredded cheese and put in the oven on 350 for about 20 minutes, or until everything is hot and the cheese is all melty.



my notes:
i like to use shredded chicken left over from another day (ex. when i roast a whole chicken the day before) so it goes a bit faster.  but if you don't have cooked chicken on hand you can cook up 3-ish chicken breasts and cut/shred them before you start.  


if you need gluten free tortillas, you can definitely use corn rather than flour.  i'm not a huge fan of the corn kind, so i pick up some that are made with ivory teff (found in the Hy-vee health foods section, for all you Nebraskans).  they are a bit tricky to roll, but don't fret, it still tastes good even if it might not look picture perfect.

in my opinion, cheap enchilada sauce isn't worth it!  i think they taste hot without any real flavor.  to me, it's totally worth spending a couple bucks and getting a really good enchilada sauce.

also, for Isaac's dairy free portion, i mix just a bit of tomato sauce with a little enchilada sauce.  since his doesn't have the cream cheese or shredded cheese to tone down the spicy-ness, this helps keep the heat at a level he prefers.  

a side note on a side:
there are several pins on Pinterest talking about growing green onions right in your kitchen, so i gave it a shot.  after cutting the tops off  for nachos one evening, i left the roots rubber banded together and put them in a little jar of water and set them in a sunny window.


sure enough, within a couple days i watched the green tops start to grow again and after a couple weeks they were nearly as big as when i bought them.  about every other day or so, i rinse the roots off and put fresh water in the jar.  they have stayed pretty happy and now when i need a few green onions (like for my enchiladas) i just snip off a few tops and leave the rest be for later.  :)

i know that green onions don't cost much, but they always seem to go bad in my fridge before i use them up, and then i don't have them when i would like them.  this way they stay fresh until the moment strikes me!  yeay!

oh, the little things that make me happy!

1 comment:

  1. Totally agree--cream cheese is awesome stuff! I'm so excited to see the green onion growing worked! Definitely going to give that a go!

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