Thursday, April 28, 2016

Cream Cheese Chicken Enchiladas

My friend recently made these enchiladas and told me how good they were.  She found the recipe here, on Cookpad.  My husband loves creamy enchiladas and I decided to make them right away (with a couple of changes) because I happened to have all of the ingredients on hand except for the chicken and red enchilada sauce.  For the chicken, I just used a rotisserie chicken from the store.  They only cost $4 at Sam's Club and have quite a bit of meat on them.  About 1/3 of the meat went into the enchiladas and the rest will go into chicken soup I made from cooking the bones with water, garlic, and bay leaves in my Instant Pot.
As predicted, my husband loved these.  He adores anything sorta Mexican food-ish, and cream cheese, so I knew they'd be right up his alley.  He liked them so much that he requested that I make a new tag on my blog for 10/10 rated recipes.
Cream Cheese Chicken Enchiladas
4 C cooked, shredded chicken
8 oz cream cheese, softened (I do this in the microwave)
5 oz plain greek yogurt (not vanilla flavored!)
2 1/2 C grated cheddar cheese, divided
28 oz can red enchilada sauce, divided
10 oz can green enchilada sauce (I used 10 oz salsa verde)
1 tsp onion powder
1/2 Tbsp chili powder
salt and pepper to taste
12 large tortillas
Preheat oven to 350 and grease a 9 by 13 inch baking dish and an 8 by 8 dish.  Spread 1 C of the red enchilada sauce in the bottom of the larger pan, and 1/2 C in the bottom of the smaller pan, then set them aside.
Stir together all ingredients except 1 1/2 C of the cheddar cheese, 1 1/2 C of the red enchilada sauce, and the tortillas.  Add salt and pepper to taste.  Spread filling evenly down the middle of tortillas, roll them up, and arrange in the prepared baking dishes, with 8 in the larger pan and 4 in the smaller.  Spread reserved red enchilada sauce on top, with 1 C on the larger pan and 1/2 C on the smaller pan.  Bake for 30 minutes, sprinkle the larger pan with 1 C of the reserved cheddar and the smaller pan with 1/2 C of the reserved cheddar, then return to oven for 10 more minutes.  The smaller pan may not need to bake as long as the larger one, just pull it out when it's bubbling.
Yield: 12 servings

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