May 13, 2010

I was going to wait until tomorrow to post this recipe, but as I sit here wolfing down the leftovers with great zeal, I’m compelled to share it with you now.  This recipe comes from my cousin-in-law Daina, and I’m quite grateful that she shared it with me (and now with all of you).  I’m not a big fan of enchiladas in general, but these are phenomenal.  And what allows you to make this recipe your own is the salsa you use – I used a spicy salsa taquera for the bottom, and a tangy salsa verde for the filling and topping.  For the chicken, this is yet another great place to use the store-bought rotisserie bird – I recommend using the leg and thigh meat for the enchiladas.  This recipe is fairly quick and easy, and as I said, very tasty.  For those trying to be more health-conscious, you can cut the cream cheese and sour cream in half and add beans and/or corn, or just use fat-free cream cheese and sour cream.  I also sprinkled cilantro on the top for an added flavor dimension.  Enjoy!

Daina’s Enchilicious Enchiladas

(serves 4)

12 corn tortillas
4 oz. cream cheese
1/4 cup sour cream
2 cups salsa (divided)
2 cups shredded rotiserrie chicken
1 cup shredded cheddar cheese
1 cup shredded monterey jack

Preheat oven to 350.
Place tortillas between 2 slightly damp paper towels. Heat in microwave on full power for 30 seconds to a minute to loosen them.  In a mixing bowl, beat cream cheese and sour cream together until smooth.  Stir in 1 cup of salsa and the chicken.  Spread 1/2 cup of the salsa on the bottom of a 9 X 13 baking dish.  Hold tortilla in your hand.  Spoon the chicken mixture down the center.  Sprinkle 1 tablespoon of cheddar over the mixture. Fold both sides of the tortilla over the filling and place the enchilada seam side down on top of bed of salsa in the baking dish.  Repeat with remaining tortillas, lining up enchiladas side by side tightly to keep them closed tight.  Spoon remaining salsa over enchiladas, sprinkle with monterey jack.  Bake 25 minutes til cheeses are melted and filling is heated through.  Eat!


One comment

  1. I have been making these for years. My total go to emergency meal…they freeze pretty well (if you prep extra and cover in foil) but the shells crack. Nothing that more cheese and salsa when you bake can’t fix!

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