Tuesday, August 7, 2012

Creamy Cheesy Chicken Enchiladas

A few months ago our local Dillon's had a great deal on Philadelphia cream cheese, it was $1. If you buy cream cheese, you know that is an awesome deal.  I am pretty snobby when it comes to cream cheese. I will use the store brand for a lot of things, but not cream cheese. I have never found one that compares to good old Philadelphia, and we use A LOT of cream cheese at our house. In fact, just about every dip I make seems to have a block of cream cheese in it. One of my kids favorite snacks is pretzels and cream cheese. If you've never had it, you are missing out. I seriously purchased about 50 blocks when it was on sale. Well, we have gone through most of it, but I had some nearing the expiration date.

I have a recipe for a Chicken Verde Enchilada Bake that we love so I began thinking of how I could have similar flavors, but incorporate the cream cheese. This is what I came up with. Let me know what you think. 
Creamy Cheesy Chicken Enchiladas
2 pounds boneless skinless chicken breasts, seasoned liberally with salt and pepper, baked and diced into bite size pieces
3  tablespoons butter
1  medium onion, diced (about 3/4 cup)
2  cloves garlic, minced (1 teaspoon)
3  tablespoons flour
1  can (10 ounce) Rotel, undrained
1  can (28 ounce) Green Chile Enchilada Sauce (I used Las Palmas brand)
1  package (8 ounce) cream cheese, softened and cut into bite sized pieces
1  teaspoon cumin
1/4  teaspoon ground red pepper
1/4  cup chopped cilantro, plus more for garnish if desired
2  cups shredded cheese (I used Mexican blend)
10-12 flour tortillas (8")

Melt the 3 tablespoons butter in a Dutch Oven over medium heat. Add the onion and saute for about 3-4 minutes until soft. Add the garlic and saute another minute or two, until fragrant. Add flour and mix; continue cooking for 2 minutes.

Add the rotel, green chile enchilada sauce, cumin and the ground red pepper. Bring to a boil, reduce heat and simmer for 10 minutes.  Remove from heat and mix in the cream cheese and cilantro. Stir until the cream cheese is melted.

Place the cooked and diced chicken in a medium sized bowl and add 1 cup (4 ounces) shredded cheese and 1 cup cream cheese enchilada sauce. Mix well.

Put 1 1/2 cups of the cream cheese enchilada sauce in the bottom of a large lightly greased pyrex dish.

Wrap tortillas in a damp paper towel and microwave for about 30-45 seconds, to soften.

Divide the chicken mixture evenly between the tortillas (about a heaping 1/2 cup) and roll up. Place seam side down in the pyrex dish.

Cover with the remaining cream cheese enchilada sauce and top with the remaining shredded cheese.

Bake in a 350 degree oven for about 35- 40 minutes until hot and bubbly. Garnish with additional minced fresh cilantro if desired.

For our recipe for our Corn & Black Bean Salsa go here.

Enjoy!

Kim

Linked to the following parties:
Our very own Weekend Potluck
Walking on Sunshine Foodie Friends Friday
Everyday Mom's Meals Church Supper
Addicted to Recipes Scrumptious Sunday Link Party
Lemon Sugar Share it Saturday
Recipes For My Boys Thursdays Treasures
Buns in My Oven Whats Cookin Wednesday
Love Bakes Good Cakes All My Bloggy Friends

19 comments:

  1. These sound amazing. I like cream cheese in my enchiladas too. Great recipe Kim!

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  2. Oh YUUUUMMM! Mexican food is my favorite ethnic dish, and cream cheese is my favorite ingredient. SCORE!!! =) Sure was a treat to get to see your face the other day. FUN!!

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    1. They were really good Marsha. It was a treat to meet you in person as well!

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  3. These sound great! I tend to make a lot of Mexican chicken dishes in the crockpot, but the next time I buy a rotisserie chicken, I'll give this a try!

    I found your recipe on the Foodie Friends Friday link-up! Thanks for sharing!

    -mandi

    http://mommys-love.blogspot.com

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    1. Thanks Mandi! I love to use rotisserie chickens, they make like easier! I plan on checking out your blog this morning. Have a terrific week!
      ~Kim

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  4. Love these! Thanks for sharing again with us at Foodie Friends Friday!

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  5. These were incredibly good! I blogged them at my site with links back to you. Thank you so much for the recipe!

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  6. I love Mexican food but my husband doesn't :(... but maybe if he doesn't know it is mexican he will eat it. I freeze cream cheese when it goes on sale, although it is not as good in cheesecake it works perfect in these kinds of recipes (or at least I think so). Thanks for sharing on FFF.
    http://marlys-thisandthat.blogspot.com

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    1. I have never frozen cream cheese. I have frozen shredded cheese, but don't know why I haven't thought to freeze cream cheese. I will definitely be doing that. My hubby would eat a steak or Mexican food every night! Thanks so much for visiting and I am really enjoying FFF! Have a terrific week!
      ~Kim

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  7. I saw this recipe on Pinterest and I thought it looked great! I love using RO-Tel in just about anything! :) Thanks for sharing on Foodie Friends Friday!

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  8. I have a recipe very similar to this and we love it! Probably one of my favorite Mexican dishes to make. Thanks for sharing at Church Supper. Have a blessed week and come back soon ~EMM

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  9. Is there anyway I can get your side dish recipe in this photo the black beans, corn, ???? Love your site!
    mommamaryssoutherncooking.blogspot.com

    Thank you, Mary

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    1. Thanks Mary! I should have included the link in the post. I think I'll go back and change that! I should have learned that in Blogging 101! :)
      Here is the link: http://sunflowersupperclub.blogspot.com/2012/02/southwestern-hummus-topped-with-black.html

      Thanks so much for visiting, I'm off to check out your page...
      ~Kim

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  10. Kim,

    I had this dish on my menu for last night's supper. On Monday (Labor Day), we had friends over and cooked an abundance of shish-kabobs. Instead of making more chicken for the recipe, I simply cut up the left over chicken and steak and followed the recipe as written, splitting it between the two meats. We had 4 chicken enchiladas and 4 steak. They were WONDERFUL! Wade said it was one of the best enchilada dishes he's had!

    Thanks for the recipe!
    Brandy

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    1. Thanks Brandy! So happy your family enjoyed it. Leftover meats is a great idea. I've used a rotisserie chicken from the store as well. I really appreciate the feedback!
      ~Kim

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Thanks so much for taking the time to give us your feedback!