Tacos, Burritos, and Enchiladas: Whit's Chicken Enchiladas | Submitted By: WMONROE

4 bone-in chicken breast halves2 tablespoons olive oil1 (4 ounce) can diced green chile peppers, drained1 jalapeno pepper, chopped1 clove garlic, minced1 (8 ounce) package cream cheese2 cups shredded Monterey Jack cheese, divided1/2 cup water8 (10 inch) flour tortillas1 cup heavy creamPlace the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool. Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken meat from the breasts, and discard the skin and bones. Set aside. Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack. As the cheese begins to melt, gradually stir in the water. Chop the chicken meat, and stir into the skillet. Remove from the heat. Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 9x13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, then pour cream over all. Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top. Amount Per Serving  Calories: 488 | Total Fat: 38.6g | Cholesterol: 160mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 488

Total Fat: 38.6gCholesterol: 160mgSodium: 464mgTotal Carbs: 2.7g    Dietary Fiber: 0.2gProtein: 32.3g VIEW DETAILED NUTRITION
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Reviewed on Jan. 22, 2006 by MICHELE311    LOVED this recipe! Made it exactly per directions the first time, then experimented the 2nd, 3rd and 4th times! I used canned chicken broth to cook the breasts in, plus added 1/2 envelope taco seasoning mix as the chk was boiling. Also, I threw in some boneless, skinless chicken thighs to add some flavor. I also sauteed 1/2 large onion and 1/2 green pepper chopped with the garlic/jalapeno (seeded)/chilies mix. To the cheese mix, I used Jack/Colby/Cheddar cheeses; 3/4 c. salsa and 1/2 small can red enchilada sauce. I also added the chk broth to the mix instead of water (and used almost 1 c.). Finally, I poured the rest of the red enchilada sauce on top of the enchiladas after I used the heavy cream. Perfect, perfect, perfect!!! Thank you, Whit for this fabulous base recipe! I never would have thought to make these at home and now have a blast trying out new add-ins! Was this review helpful? [ YES ]
93 users found this review helpful LOVED this recipe! Made it exactly per directions the first time, then experimented the 2nd,... I had to improvise on this a little, but not enough to really change the recipe. Shredded rotisserie chicken made this super easy and, since I had no jalapeno peppers or green chiles, Pepper Jack cheese made a fine substitute. I spread a thin layer of tomatillo sauce on the bottom of the baking dish before placing the enchiladas, and put a little in the enchiladas when filling them as well. Just before serving, I topped them with some chopped tomato and a dollop of sour cream. The final result was okay, but in my view needed more sauce (cream) than was called for and would have been very dull without the addition of the tomatillo sauce and sour cream. If I make these again, I'll know they'll be better with some embellishment. As written, these are just so-so and a little boring. Was this review helpful? [ YES ]
22 users found this review helpful I had to improvise on this a little, but not enough to really change the recipe. Shredded... Although the basic recipe seemed workable, I approached it with some reservations because of other posted comments. A few changes seemed to help. I sauteed a small onion (finely diced) with the peppers and garlic. The filling was still a bit bland so I added a handful of fresh chopped cilantro, salt, pepper and a good squeeze of lime juice. I also substituted heavy cream for the water. I then added an extra step that takes a few minutes but, in my opinion, improves the texture. Pour some of the cream in a shallow dish. Heat a small amount of oil in a skillet. Quickly fry the tortillas, flipping over after a few seconds. Dip each fried tortilla into the cream - then proceed with filling and rolling. Then use the cream as stated in the recipe (I increased the amount to 1-1/2 cups to minimize the chance of this drying out). I covered the dish with foil and baked it for 15 minutes, then removed the foil for the remainder of the baking time. Pretty good overall, with the suggested changes. Was this review helpful? [ YES ]
17 users found this review helpful Although the basic recipe seemed workable, I approached it with some reservations because of...

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