Copyright © Winged Abode
Design by Dzignine

Creamy Chicken Enchiladas

The Goddess enjoys a great many things in life. None more so than mexican food. Who would have thought that a bit of cheese, a tortilla, and the following chicken recipe would change her way of life? 

Not this girl. Well what kind of a goddess would she be if she didn't at least share it with you?

Creamy Chicken Enchiladas
1 Tbsp olive oil
1/2 c onion, chopped
1-2 fresh green chiles, chopped
8 oz cream cheese, cut up and softened*
3-1/2 c cooked, chopped chicken
8-10 flour tortillas, warmed
1 1/2 c green chile enchilada sauce
1-2 c Cheddar & Monterrey Jack cheese, grated (as desired)

Preheat oven to 250f.

For starters The Goddess always boils her chicken in either a mixture of chicken broth and water or just in the water itself.  She also chucks in some chopped onions or green onions while the chicken is boiling.  This is of course option, however if you want to have a uniformity to the chicken in your enchiladas, The Goddess recommends shredding by hand or with forks over chopped chicken.

Mix the onion and oil in a pan and saute until soft, usually about 5 minutes.  Add the cream cheese and green chiles.  This is ridiculously hard to find over here in Scotland so The Goddess tries and make do with green onions and jalapenos for a bit of a kick.  Mix until gooey and melted and then add the shredded/chopped chicken.

Stir until chicken is coated.

Take a warmed tortilla and spoon a glob of the chicken goop onto the tortilla close to one edge.  If you do not know how to roll a tortilla for enchiladas, please see video below:

Enchiladas are not burritos and should not be rolled the same way. When you have your pan full of enchiladas, cover each tortilla with sauce until sauce is gone.  Add about 20 pounds of shredded cheese to the top and place in the oven until sauce is bubbly and cheese is melted.

Serve hot and with a side of beans, rice, sour cream, and The Goddess's guacamole.