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.
- 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)
- 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!