I know I've been very slack and haven't tortured my family with any cooking lately, but I managed to squeak out a favourite of ours last night for us and the in-laws.
We had some more Mexican in the form of Green Chile Chicken Enchiladas. This is a pretty simple dish that was given to me by one of the "girls" that works with Chanin.
Here it is:
1.5lb (750g) uncooked chicken breasts
1 package cream cheese
1 4oz (113g) can diced green chilies
1 28oz (793g) can green chili enchilada sauce
6 large flour tortillas
Shredded Mexican or cheddar cheese
Preheat oven to 350F (180C)
Cut chicken and cream cheese into cubes.
Pan fry chicken in butter or oil until cooked, season with salt and pepper.
Add chilies to chicken and cook for a few minutes.
Add cream cheese to chicken mixture and stir until cream cheese melts.
Fill tortillas with chicken mixture and roll up. Place enchiladas into a 9x13 baking dish sprayed with cooking spray.
Pour enchilada sauce over the enchiladas and top with as much cheese as you like.
Serve with a side of your choice. In our case, we had Mexican Rice, which is in the previous post.
You can play around with the ingredients a bit, like add more diced chiles and cream cheese. Chanin likes to top her's with sour cream whereas I like mine with habanero sauce.
Enjoy.
Matt
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