Monday, March 7, 2011

Chicken Enchilada Recipe

The first time Kevin ever cooked for me he cooked Chicken Enchiladas, and I immediately fell in love... with him and the enchiladas. Ha They are so good that EVERY TIME my parents come into town to watch Dane they ask if Kevin will make his famous dish! I'm telling you they are the BOMB!!!  So, I figured that this is something I could share with you all...I'm sorry I have been holding out this secret for so long!


1/4 cup chopped onions
2 tablespoons of margarine or butter
1 4-ounce can diced green chili peppers, drained
1 3-ounce package cream cheese- softened
1 tablespoon milk
1/4 teaspoon ground cumin
3 cups chopped cooked chicken
12 7-inch flour tortillas
1 10 3/4 ounce can condensed cream of chicken soup
1 8-ounce carton dairy sour cream
1 cup of milk
3/4 cup shredded Monterrey jack or cheddar cheese

1. Preheat oven to 350 degrees

2. Grill the chicken

3. In a skillet heat the butter over medium heat with the onions til the onions are tender.  Remove skillet from heat. Stir in 1 tablespoon of the canned green chili peppers.

4.  In a medium mixing bowl combine softened cream cheese, the 1 tablespoon milk, and cumin; add cooked  chicken.  Stir till combined.  Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up.  Place filled tortillas, seam sides down, in a greased 3-quart rectangular baking dish.

5.  In a medium mixing bowl combine soup, sour cream, the 1 cup milk, and remaining canned chili peppers. Pour the soup mixture evenly over the tortillas in the baking dish.  Cover with foil and bake in oven at 350 degrees for 25 minutes or til heated through.  Remove foil. Sprinkle enchiladas with shredded cheese.  Return to oven and bake for 5 more minutes or till cheese is completely melted.  

I'm telling you, you will never forget how yummy these are!!! You can thank me later!! :)

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