ISO: ISO Chicken enchiladas....

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marg

Well-known member
Hi,

A few weeks ago I was visiting my friends Tim and Jeremy and we were doing a Mexican dinner party, One lady brought chicken enchiladas that had a filling made with cream cheese, and the sauce was just jar salsa. They were out of this world!! she said that they came from her Ohio cookbook, now I am not sure whether that is the name of the cookbook or not, so I am wondering if any of you guys have a recipe for them made that way. I thought I would have a little get together to celebrate the kids closing on their house and these would work great for a Mexican style buffet.

 
Marg, Search Food Network for "Baked Chicken Cheese Enchiladas," I can't get...>

the link to work. It is a Gourmet Magazine Recipe by Sara Moulton.

 
Sounds similar to Pollo Fundido

Marilyn's Note: This recipe only puts the cream cheese on the outside. I've always had it on the inside in contact with the chicken.


Ingredients:
12 large flour tortillas

GUISADO (cooked chicken)
1 green pepper
1 medium white onion
2 stalks celery
2 tomatoes, whole and peeled
Water to cover bottom of stock pot
6 pounds boneless chicken meat, white and dark
Garlic, salt and pepper to taste

CREAM CHEESE MIXTURE
16 oz (1 pound) cream cheese
1/2 cup half-and-half
1/2 ounce fresh jalapenos, diced
1/2 ounce chicken base (bouillon paste or cubes)

American white or Cheddar cheese slices

Directions:
For the Guisado: Add vegetables, except tomatoes, to pot and cook until softened, about 30 minutes. Crush tomatoes and add, along with spices. Add chicken and cook for another 30 minutes until meat is cooked cooked.

For the cream cheese mixture: Soften cream cheese, place all ingredients in a mixer and blend evenly.

Make chicken burros by placing meat in center of large soft flour tortilla, rolling halfway, folding both ends and completing the rolling process. If needed, use a toothpick to hold tortilla in place. Fry burrito in vegetable oil and set aside. Cut each into thirds.

Place one-half ounce of cream cheese, along with a cheddar cheese slice, on top of each. Bake in 3507 oven until cheese melts, about one minute.

Yield: 12 servings

 
I wonder if this is it- Creamy Chicken Enchiladas

This is my favorite- I have posted it before. It originally came from the Pace Picante Sauce Cookbook- it is a terrific recipe.

CREAMY CHICKEN ENCHILADAS (serves 5-6)
3 garlic cloves, chopped, 1 large onion, chopped
2 T butter
2 C shredded cooked chicken
2 C picante sauce (I like PACE Medium)
3 oz cream cheese
1 T ground cumin
2 T chopped fresh cilantro
1/2 C sliced black olives
1 small green pepper, chopped
2 C shredded Cheddar and Monterey Jack cheese
10-12 corn tortillas
vegetable oil
chopped green onion for garnish
Cook onion and garlic in butter until translucent. Stir in chicken, 1 C of the picante sauce, cream cheese, green pepper, and cumin. Heat through, then add cilantro and olives. Add 1 C of the mixed cheeses, then set aside.
Soften the tortillas in the oil. Heat about 1/4” of oil in a 10” sauté pan at medium-high. Put each tortilla in the oil for 3-4 seconds on each side, then drain on paper towels.
Spoon some of the mixture in each tortilla, roll up and place in a 10x14" baking pan. Pour over the rest of the picante sauce, sprinkle the remaining cheeses on top, and bake about 15-20 minutes at 350°. Sprinkle with the green onion.

 
Marg Here's a recipe with cream cheese that my sister makes

2 cups chopped cooked chicken
1 cup chopped green bell pepper
1 package Cream cheese cubed
1 jar 8 ozs. salas, divded
8 (6 inch) flour tortillas
3/4 pound (12 ozs.) Velveeta Pasturized Process cheese spread cut up
1/4 cup milk
Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.
Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place seam side down, in lightly greased 12x8-inch baking dish.
Stir process cheese spread and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil
Bake at 350 for 20 minutes or until throughly heated. Pour remaining salsa over tortillas.
makes 4-6 servings

 
A Chicken Enchilada with cream cheese I have made for years....

I have made these many times. I double the sauce recipe as we like more on top. My girls love these! Not authentic Mexican but very satisfying!



Sour Cream Chicken Enchiladas
12 flour tortillas
1 pt. sour cream
2 - 8 oz, softened CREAM CHEESE
1 can cream of chicken soup
2 c cooked, shredded chicken
1 onion, chopped finely
1 can diced green chilies, chopped finely
1 can evaporated milk
12 oz. shredded JACK CHEESE

Mix sour cream, cream cheese, chicken, chicken soup, chilies and chopped onions together in a bowl, add condensed milk to thin mixture if needed. (I did for the sauce on top)

Use flour tortillas and fill with mixture before thinning with CONDENSED MILK.
Roll tortillas and place in baking pan. (place a small amt of thinned sauce on the bottom of the pan) When you have filled the tortillas, thin leftover sauce with milk and pour over top of enchiladas. Top with shredded jack cheese Bake in 350 hot oven, approx 25 mins until bubbly.

 
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