Tuesday, February 2, 2010

New Recipe Wednesday

The first recipe of my plan to try a new recipe every week comes to you courtesy of my blog friend Rachel from Life, amok. She was one of the first people, if not the first person who I don't know in real life to read and comment on my blog. And she's generous with the comments. What blogger doesn't live for comments? She's also funny, a cat lover, lives in Texas (Mark's dream state), and she's extremely active with her husband. They do all kinds of fun, crazy things, and she was one of my inspirations to have more fun and try new things this year.

Anyway, she took pity on me that my dessert recipes outnumbered any other recipe category 90 to 1, so last week she emailed me a recipe for Texas Style Chicken and Cream Cheese Enchiladas. They are incredible. I could forget the tortillas and just eat the filling, it's so good. And I may have done quite a bit of sampling of the filling while I was assembling them, but I'll never tell.

The ingredients:

  • 3 chicken breasts (I used 2 because that's what came in the package, and it was plenty)

  • 8 oz. cream cheese

  • small can of chopped green chiles

  • medium onion, diced

  • package of flour tortillas (I used corn because we happened to have 12,000 left over from another meal)

  • shredded cheese (as much as you want to use to top the enchiladas)

  • small container of heavy whipping cream (I used less than half of the container pictured above)

The instructions:

  • Boil the chicken breasts. I've never boiled chicken breasts before (I've only recently worked up the nerve to touch slimy, creepy raw chicken), so I had a small moment of panic here. How do you know when they're done? Turns out you just have to check them. Here they are, boiling away:

  • Shred chicken, leaving the water in the pot.

  • In a pan, saute the onion in a little butter. When they start to brown, add the chicken, chiles, and cream cheese.

  • Stir until the cream cheese melts. Mmmmm....

  • Take a tortilla, dip it in the chicken broth from earlier, fill with the chicken mixture and roll. Continue until your baking dish is filled.

  • Pour the heavy cream over the top and top with shredded cheese. Bake for 30 minutes at 350 degrees.

This one is a winner. We loved it, and it's going in my recipe file. Thanks Rach!


  1. yay, so glad you guys liked it! it's a definite staple at our house. let me know the next time y'all are looking for something random to cook, we've got tons of southern favorites we'd be happy to share!

  2. That looked delicious Ashley. I have to tell Todd about this because that is one of his favorit dishes. I love it when he makes it, but now he gets a new idea of how to do it, thanks to both you and your blog fan from Texas!

  3. This chicken mixture looks great. I kind hate making enchiladas though because of the dip-the-tortilla part.

  4. That looks SOOO yummy!! I'm going to make it soon. I totally know what you mean about touching raw chicken. I have a very special way of handling chicken so I NEVER have to touch it. Lots of utensils are used in this process :)

    I can't begin to tell you how jealous I am that you have a Trader Joe's. That is my favorite grocery store in the world.

  5. Oh I've got a thing for enchiladas (and every other mexican variation). And although I've made them quite a few times, I've never heard of dipping the tortilla in anything! Have I been out of the loop?!?!

    When I say I'm making these this weekend, I'm totally not lying. I'm doin it!

  6. I made these on Saturday night...amazing!! My husband loved them! So glad you shared the recipe!