Sunday, July 20, 2008

WHITE CHICKEN ENCHILADAS

In past posts I've talked about the fact that I am a little obsessed when it comes to cookbooks, food magazines or any media pertaining to food and cooking. I have a few all time "GO TO" cookbooks and some of my all time favorites are the quarterly publications from Southern Living, Better Homes and Gardens and Taste of Home. These tend to be specific to a season or to a cooking method, i.e. grilling or 225 ways to cook a chicken. I have found some of my family's favorites this way. Having said that, I refer to the fact that the other night I was on the deck with 3 cooking "magazines" in front of me and 4 Bone in, skin on, chicken breasts in the refrigerator. With chicken on my mind, I went to the grilling section in each one and then got more specific and began combing through the all chicken one by Taste of Home magazine,
"225 Chicken Dishes." It was there that I came across a picture of some White Chicken Enchiladas that looked ( and sounded) delicious. Let's see....Cream cheese? Check. Sour cream? Check, check. Cheddar cheese? You get the picture...this was hitting all the high notes for me. I had been healthy enough with all the grilling that had been going on. Time to get a little ooey- gooey goodness back on the table.
The following is the recipe from Taste of Home. We loved it and it was so easy. I made a couple of changes to the original, which I have duly noted. You are really gonna like this and if you think it's a little too heavy for this time of year...hang on to this recipe and make it in the fall. Do make it though...it's a "keeper."

WHITE CHICKEN ENCHILADAS

12 white or yellow corn Tortillas (6 in. size)
4 Oz. cream cheese
1 TBS plus 1 cup 2% milk, divided
2 teaspoons ground cumin
4 Cups cubed cooked chicken breasts
1/2 C chopped green onion (whites and tops)
1/2 cup chopped sweet red pepper
(NOTE:
I substituted 4 oz can of chopped green chillies for the red pepper )

1 Can(10-3/4 oz) Condensed Cream of Chicken soup, undiluted
1 C (8 oz) sour cream
2 jalapeno peppers, seeded and chopped
1/4 tsp Cayenne pepper
1/2 C shredded cheddar cheese ( or substitute Monterrey jack for spicier version)

Wrap tortillas in foil. Bake at 350 for 10 min. till softened. Meanwhile, in a large bowl, combine cream cheese, 1 TBS milk and cumin until smooth. Stir in chicken. In a nonstick skillet coated with cooking spray, saute onions and red pepper until softened. Stir into chicken mixture. (If using canned green chillies, add directly to chicken mixture.)
In another bowl, combine the soup, sour cream, jalapenos, cayenne and remaining milk. Stir 2 TBS soup mixture into chicken mixture. Place 1/3 cup of chicken mixture down the center of each tortilla; roll up.
Place seam side down in a 13x9x2 in. backing dish coated with cooking spray. Top with remaining soup mixture. Cover and bake at 350 for 30 minutes or until cheese is melted and dish is heated through. Yields 6 servings.
TIP: Use reduced fat cream cheese sour cream and milk to cut back on the fat and calories. It's still a great dish.

http://www.myrecipes.com/
Southern Living recipe site

http://www.tasteofhome.com/
Taste of Home recipe site

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www.comfortcook@gmail.com

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