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Thursday, November 11, 2010

Creamy Chicken Enchiladas

Chicken Enchiladas are one of my favorite comfort foods during the cold winter months (although I make them year round). They are warm, inviting and melt in my mouth. There are so many different recipes out there for this yummy dish, each one varies a bit from the other (I am sure you have one that is your favorite too)...and I like them all. BUT one of my favorite recipes for chicken enchiladas is this one that is topped with cream sauce and pine nuts. It adds a little "twist" on an old family favorite.

Creamy Chicken Enchiladas
Cream Sauce: (Make first)

1 large can green enchilada sauce
1 c. chicken broth
1 1/2 c. heavy cream
1 c. shredded Monterey Jack Cheese
2-3 T flour
Combine the enchilada sauce, cream and broth in a sauce pan and heat. Stir constantly or it will burn (experience tells me this). When cream sauce starts to boil-add cheese and flour, stir in with a whisk. Continue to stir constantly until sauce thickens. Remove from heat and set aside.

4 c. cooked rice (you can use Minute Rice with this, but I prefer the REAL thing)
1/2 package taco seasoning
1 T. oil

Cook rice according to package instruction. In a frying pan heat oil, add cooked rice and taco seasoning. Cook until warm. Remove from heat, set aside.


6-8 chicken breast, cooked and cut or shredded (I've made this with grilled chicken, leftover fried chicken, leftover rotisserie chicken, baked chicken and boiled chicken...all of which we have loved)
3 T. oil
2 garlic cloves, minced
1 t. salt
1/2 t. pepper
1/2 t. cumin
12-16 corn tortillas (I've tried this with flour tortillas and I don't like it as well...but whatever your preference is, make what your family will eat)
1-2 c. shredded Monterey Jack Cheese

Heat oven to 350 degrees. Heat oil in frying pan; place cooked chicken, garlic, salt, pepper and cumin in frying pan and saute' until warm and flavors have blended (approx. 5-10 minutes). Remove from heat.

Pour 1/3 of cream sauce into bottom of a 9x13 baking pan.

In a small frying pan, heat a small amount of oil (1-2 T). Fry corn tortillas one at a time until softened.
After all tortillas are cooked, place a small amount of chicken mixture, rice, 1 T (approx.) cream sauce and small amount of grated cheese down the center of each shell. Roll each filled tortilla and place "seam side" down, in prepared baking pan. Continue until baking pan is full (I pack my enchiladas in the pan really tight) pour remaining cream sauce over the top and cover with shredded cheese. Sprinkle with pine nuts. Bake for 20 minutes. Serve warm with chips and salsa.

Happy Cooking~

1 comment:

  1. I tried these today. We bought a cold rotisserie chicken shredded the meat from that. We made it all last night and then baked it today to eat after church. It was so delicious! The cream sauce is perfect. The flavoring is right on, I have now found MY go to recipe for chicken enchiladas at home. And it's easier on our budget than hitting up our favorite mexican restaurant. Thanks!