Tuesday, January 11, 2011

::Maxi's Chicken Enchiladas::

One day I said to my husband, and I don't usually say things like this because I usually ask what he wants me to make for supper, "You know what sounds good right now?" "Enchiladas!" I'm not sure why they sounded good that day; but I hadn't had one in a very long time and hadn't made them in probably even longer! I wanted to try something different than just your regular ol' enchilada. So, my mind started to spin circles...about a recipe I could "make up." And it must have made a good circle or two because I came up with a great dish; with all sorts of flavors! This recipe is easy and is a "plus" because you get alot of veggies to disguise within and your children won't even know it (i'm not a parent...so is it really that simple; I don't know?!). I like a little kick in my foods; so it does have some but isn't over-powering and unbearable. I hope you enjoy my creation of ::Maxi's Chicken Enchilaldas::.
Oh, PS: If you are looking to make it healthier; you could use a "light" version of tortillas, light cheese, light crm cheese, or you could use the reg. crm. cheese and use less of that and add more veggies...).
I didn't make it using any "light" items so I can't guarantee how that would be (that's my disclaimer!). Or, by the time you make a healthier version it will tempt you to think "oh, this is healthy, I can eat more," and by that time you could have made the given recipe and just had a smaller portion.
Enjoy, my friends!

::Maxi's Chicken Enchiladas::

Flour Tortillas
Chicken (I like buying the frozen tenderloins; they are very...tender and juicy!)
1 sm. can chopped green chiles
1 can Original Rotel (drained)
1 can black beans (drained and rinsed)
1/4 green pepper
1/4 yellow pepper
1/4 orange pepper
1/2 purple onion; diced
1 tbsp minced garlic
1 can Mexicorn
1-8oz pkg cream cheese
1 qt heavy whipping cream
1 can enchilada sauce (reg sized ccan)
Monterey Jack Cheese
green onions
olive oil
seasoning salt
garlic salt, onion powder
salt/pepper to taste

Dice onions and peppers; saute until tender in olive oil with a little salt. Turn down the heat a little and then add the cream cheese and mix until melted and combined with other ingredients. Add garlic salt and onion powder and the green chiles, mexicorn, black beans, and rotel; heat through.. Taste to see if you need to add more to your liking. In olive oil saute the chicken, seasoned on both sides with a little seasoning salt, until done. Dice the chicken and add to the creamy mixture. On a tortilla place a couple spoonfulls of the chicken mixture and roll up the tortilla and place in a baking dish. For me, I used two 9x13" pans and got about 8-10 per dish. For each dish; pour 2 cups of heavy whipping cream over the top and also pour 1/2 a can of the enchilada sauce over each dish. Sprinkle with chopped green onions and then sprinkle with the cheese (I probably used about 2 cups of cheese for each dish). Bake at 350 degrees uncovered for about 45minutes, or until hot and bubbly. If you think the cheese is getting too dark; cover with tin foil.

The stars of the shower...or should I say, some of them! When creating this dish I just pulled out a bunch of ingredients I thought I would use, but some of them in the picture I didn't...like the sour cream and refried beens to name a few! However, I did use....

Chopped purple onion (1/2 of an onion)

All the peppers and onions together and ready to saute. If you have a red pepper instead of a orange; go ahead and use it!

The can of green chiles....

This ingredient gives it that nice creamy filling and a great creamy flavor!

Starting to melt the cream cheese with the other ingredients!

Black beans; rinsed and drained. I love black beans!

Drain the Rotel!

Also drain the Mexicorn!

Starting to look yummy!...

Sauteing the seasoned chicken.

Diced up and ready for the creamy mixture...

All mixed in and ready to be wrapped in a shell!


The filling ready to be wrapped. I spoon the filling in the middle of the shells and then on each side of the filling and fold in and then take the end of the shell closest to me and fold over top and then roll (kind of hard to explain!)

All rolled up!

This ingredient may have thrown a few off; but it's no mistake!

Pour over 2 cups for each pan

Then half a can of the enchilada sauce for each pan as well. It kind of looks pretty!

Diced up green onions.

Sprinkled with the cheese and in the oven!

All done; hot and bubbly!

So darn good. Make it!

No comments:

Post a Comment