Tuesday, October 19, 2010

White chicken Enchiladas

I'm going to go ahead and blame football for getting so behind this time ;) Okay, well not just football, I've had alot of weddings going on lately and not alot of new recipes being made. It's alot easier to go back to the old mindless standby's when you're exhausted. Well this is one of them. But it's oh so good. I'm  not really a fan of red enchiladas. I don't like the sauce. But these white ones are a whole different story.  Cream cheese sauce and flour tortillas make a wonderful texture. Feel free to add more spices if you like more kick to your enchiladas. The green chilies in the recipes don't add much at all. They're so good, that I didn't get a chance to take a picture of them while they're warm and gooey, so you'll have to make due with a leftovers pictures

Chicken Enchiladas


1/4 cup slivered almonds

1/4 cup chopped onion

2 tablespoons butter or margarine

1 4-ounce can diced green chile peppers, drained

1 3-ounce package cream cheese, softened

1 tablespoon milk

1/4 teaspoon ground cumin

2 cups chopped cooked chicken or turkey

12 7-inch flour tortillas or 6-inch corn tortillas

1 10.75-ounce can reduced-fat condensed cream of chicken or cream of mushroom soup

1 8-ounce carton light dairy sour cream

1 cup milk

3/4 cup shredded Monterey Jack or cheddar cheese (3 ounces)

2 tablespoons slivered almonds


1. In a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. Remove from heat. Stir in 1 tablespoon of the canned green chile peppers; reserve remaining peppers for sauce.

2. In a medium bowl stir together cream cheese, the 1 tablespoon milk, and the cumin; add nut mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.

3. For sauce, in a medium bowl combine the reserved chile peppers, the soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake, uncovered, in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons almonds. Return to oven; bake about 5 minutes more or until cheese melts. Makes 6 servings.