Tuesday, March 25, 2008

Creamy Chicken Enchiladas

2 tablespoons butter
1 onion (thinly sliced)
1 cup shredded cooked chicken (about one large breast)
2 tablespoons diced green chilies (or more to taste)
4 ounces cream cheese (diced)
4 flour tortillas
⅓ cup whipping cream
1 cup Monterey Jack cheese
Chopped green onion
Sliced black olives
Lime wedges

Preheat oven to 375°. Grease a 9x13 baking dish. Melt butter in a large skillet over very low heat. Add onion and cook, stirring occasionally, until onion is limp, but not brown. Remove from heat; add chicken, chilies and cream cheese. Mix lightly with fork. Add salt to taste. Heat about ¼ inch oil in small skillet. Dip tortillas into oil, one at a time, and fry several seconds until they begin to blister and become limp. (Do not let them become crisp.) Remove with tongs and drain on paper towels.

Spoon about ⅓ cup filling down center of each tortilla. Roll and set seam side down in baking dish. Moisten tops with cream and sprinkle with grated cheese. Bake uncovered until heated through (about 20 minutes). Garnish with green onion and ripe olives. Squeeze limejuice over just before serving, or omit limejuice and serve with salsa. Serves 2.

1 large can tomatoes (chopped)
1 onion chopped
1 can green chilies (chopped)
½ cup vinegar
¼ cup oil
Dash of sugar
Dash of salt and pepper

Combine ingredients and serve chilled or at room temperature.

1 comment:

jason said...

I've never fried the tortillas and I don't think it's necessary.

These freeze well (stop before the "baking" stage). If you're going to freeze you might as well triple up the recipe.