Creamy Chicken and Chile Enchiladas

Tuesday, December 23, 2008

We are probably an embarrassing family to go to a restaurant with… Abbott gets ill at the table, Justin mixes his own dipping sauces and orders everything “no vegetables”, and Andrew and Justin smother their Mexican food with beans and rice (see picture below). Justin used to cover his chimichangas with beans and rice when we were dating and he’s just taught Andrew to do the same with all Mexican food. Its funny how Andrew eats just like Justin, it’s like they have the same taste buds!

4 shredded chicken breasts (I bake the chicken in the oven and shred the chicken by hand)
8 ounce package cream cheese
4.5 oz can chopped green chiles
12 flour tortillas
1 10 oz can green chile enchilada sauce
1 10 oz can red enchilada sauce
3/4 c shredded cheese

Preheat oven to 400 degrees. Put cream cheese, chiles, and red enchilada sauce in a saucepan with cooked chicken. Cook and stir over medium heat until blended. Spoon filling onto tortillas. Roll up and place seam side down in a 13x9 in baking dish. Pour green chile enchilada sauce over top of rolled enchiladas. Sprinkle with cheese and back for 15-20 minutes.


Brooke said...

I originally found your website after searching for Chocolate Marshmallow Mermaid Pie, because I am also a huge fan of the movie Waitress (watching it right now). You have some really amazing food on here, and I can't wait to try these especially, as well as the Chicken Cigars. I love your website and all of your pictures!