Wednesday, May 30, 2012

Creamy Red Chicken Enchiladas

I made these for dinner last night and Hubby loved them! Even the kids loved them. Some even had two servings!


Tortillas (I had 6 huge tortillas from Bountiful Baskets)
2-3 cups Monterrey Jack Cheese 

3 Chicken Breast pieces, cooked and shredded (I boiled mine with 1 t cumin)
7oz cas diced green chilies
1 package cream cheese
1 can diced tomatoes (I used Hunts fire roasted with garlic)
2 t Franks Red Hot Sauce (more if you want it spicy)

3 T butter
1/2 cup chopped onion (about 1/2 medium onion)
3 T flour
2/3 cup water
1 T chicken base
1/2 cup heavy cream
1/4 cup milk
1/4 t salt
1/4 t pepper
15 oz red enchilada sauce (I used this homemade version)
3/4 cup sour cream

Place chicken in Kitchenaid bowl with paddle attachment (or a large mixing bowl). Beat on speed 2 to shred. Add cream cheese, green chilies and rotel. Mix well. Add franks and mix to incorporate. Place filling in tortillas, roll up and set aside.

In a medium sauce pan melt butter and add onions. Cook and stir for 2-3 minutes. Sprinkle flour over onions and stir. Mix water, milk and heavy cream in a 2 cup measuring cup. Slowly stir mixture into onions. Add chicken base, salt and pepper. Stir until thickened. Remove from heat and add enchilada sauce and sour cream. Pour about 1 cup into a 9x13 pan. Place rolled enchiladas on top of the mixture.

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