Tim and I made some of our great enchiladas tonight. I am modest aren’t I? I found a recipe a few years ago on the internet and misplaced my printout of it a while back. I tried to relocate it on the world wide web but to no avail. Fortunately, I had made it a few times with the recipe in front of me so now I can pretty much re-create it from memory. And, fortunately for you, I am willing to share what is now MY recipe. These are probably more “Tex” than “Mex” but they are quite tasty and they have cream cheese in them and as far as I am concernted that pretty much makes anything a winner.
Sour Cream Cheese Enchiladas
- 2 cups cooked chicken cubed or pulled off of chicken (I usually use the Southwest seasoned Louis Rich in a package or the chicken pulled from a rotisserie chicken)
- 1 8 oz. pkg. light cream cheese
- half a med. onion coarsely chopped (add more or less depending on how much you like onion)
- 1 Tbsp Cumin
- 1/2 Tbsp Chili Powder
Mix above ingredients until well blended together
- 1 cup Shredded Mexican Cheese
- 2 10.5 oz. cans Cream of Chicken
- 1 10.5 0z. can Cream of Mushroom
- 1 8 oz. Light Sour cream
- 1 can green chilies
Put all above ingredients in saucepan and heat until bubbly.
Ingredients for assembly:
12 -14 corn tortillas
1 cup Shredded Mexican Cheese
This next step is optional, but I think it makes the tortillas taste better.
Heat 1/3 cup of vegetable oil in small saucepan and “flash fry” each tortilla. After frying each tortilla (or not) fill with a couple of spoonfuls of chicken/cream cheese filling and roll closed. Load a 13 x 9 casserole dish with rolled enchiladas. Pour heated sauce over the top and cover with cup of cheese. Cover and bake at 350 degrees for 50 minutes, taking the cover off for the last 1o minutes. Enjoy!
These were much needed tonight under the category of “comfort food.” I am still drepressed about no Golden Globes (or at least the lack of red carpet pomp and circumstance), and well most of us know what happened to the Cowboys, giving my husband a need for comfort as well.