Monday, June 27, 2011

Am I serious? Best Enchiladas Ever

After months of talk, I have finally started my own blog. I want to use this blog to share with you everything from cooking to cleaning to traveling. I am not a good writer so bear with me. For those of you who do not know me (I hope I get some new followers), I currently live in Austin, Texas. I just got married 7 months ago and moved from New York 11 months ago! It has been a crazy and exciting year. While living in New York my husband and I made it a goal to never eat at the same restaurant twice. Hence, I never learned how to cook. Now that I live in Austin with far less restaurants to choose from, I have taken up cooking as a hobby.

For my first post, I want to share with you my favorite and easiest recipe to make, Creamy Chicken Enchiladas. This recipe actually comes from the side of the Old El Paso Green Chile Sauce Can! However, I have tweaked this recipe to make it a lot healthier!

1 lb cooked of uncooked chicken breasts (NOTE-you can buy an already cooked rotisserie chicken from the grocery store)
1 pack (8 oz) light cream cheese (1/3 fat cream cheese will work)
1 can (4.5 oz) chopped green chiles
1 package (12) white corn, whole wheat or flour tortillas (get the larger tortillas otherwise the tortilla will break)
2 cans (10 oz each) of OLD EL PASO green chile enchilada sauce
1/2 yellow onion (chopped)
3/4 cup of cheddar cheese (low fat)
Cilantro (for garnish)
1. Heat oven to 400 degrees.
2. Lightly grease rectangular pyrex dish.
3. Use a skillet with olive oil and cook chopped yellow onion for 3-4 minutes, don't let it turn brown.
4. Add cooked chicken, chilis and cream cheese. Reduce heat to medium, cook and stir until blended and melted.
5. Spoon mixture into tortillas, roll and place seam down on baking dish.
6. Pour old eld paso enchilada sauce over the top and sprinkle with cheddar cheese (NOTE-i only used one can of the enchilada sauce but the recipes calls for 2, it just depends how many enchiladas you are able to get out of the mixture).
7. Put casserole into the oven and cook for 15-20 minutes until the cheese is melted.
8. Garnish with cilantro.
Makes about 8 enchiladas depending on the size of tortillas you buy.
If you buy uncooked chicken, season it will olive oil, kosher salt, ground pepper, smoked paprika, and bake it at 375 degrees for 20-30minutes. i really think it is easier to buy a rotisserie chicken that is already cooked.

Serve with black beans (drained) with corn and mexican rice (box kind). Keep in mind though that a lot of the boxed rices are loaded in sodium so make sure to look at the sodium content before you buy the rice if you do not want to have high blood pressure!
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Mary Margaret said...

i LOVE this recipe!!!!! And, the best part.... I could actually do it and it was actually tasty coming from ME!!!! Lauren loved it too. Can't wait for more hip tips!!!!!! I would love a guest post from Mr. Lipp as well.

Anna Jay said...

yummorama!! I hope I can find old el paso in old nuevo york so I can make this. :)

Todd said...

Although I can't smell it through the computer, it looks mighty good, so I would rate this a 7 out of 10. It quickly becomes a 9 out of 10 with your Mom's guacamole on the side :)

Courtney said...

My mom made these yesterday for my dad's birthday- delicious!!! The whole family loved them!

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