Creamy Chicken Enchiladas
Description
This is a great, tasty dish for a quick meal any day of the week.
Ingredients
Enchilada sauce:
1/2 cu. sweet onion, finely diced
1-2 ts.p olive oil
salt & black pepper
1 [15 oz.] can tomato sauce
3 tsp. taco seasoning [I used McCormick's]
1 tsp. cumin
1 tsp. garlic powder
1/8 tsp. cinnamon
1/8 tsp. cayenne [optional]
1/8 tsp. ground chipotle pepper
Filling:
4 oz. onion and chive cream cheese
1 tsp. taco seasoning
1 [4 oz.] can fire roasted green chilies
2 cu. shredded rotisserie chicken
6 [10 inch] flour or 8 [8] inch corn tortillas
2 cu. shredded Mexican cheese blend, divided
Accompaniments: shredded lettuce, diced tomato, sliced jalapeno, sliced olives, green onion, light sour cream, chopped cilantro
Directions
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Directions:
Preheat the oven to 375°F and spray a 9x13 inch baking dish with cooking spray. Set aside.
Enchilada sauce:
In a small stove top pan, saute the chopped onion in 1-2 teaspoons of olive oil until it becomes soft and is beginning to brown. Lower the heat and add the tomato sauce, 3 teaspoons of taco seasoning, 1 teaspoon of cumin, 1 teaspoon garlic powder and 1/8 teaspoon each of cinnamon, ground chipotle pepper and cayenne pepper. Simmer on low heat for 10 minutes, then remove from the heat.
Filling:
In a small bowl, add the softened cream cheese, 1/4 cup of the warm enchilada sauce, 1 teaspoon of taco seasoning and the entire can of green chilies. Mix well. Add the shredded chicken and stir until the chicken is evenly coated.
To assemble:
Spread 1/4 cup of the enchilada sauce into the bottom of the baking dish to keep the tortillas from sticking. Divide the chicken evenly among the 6 tortillas. Spread the chicken down the middle of each tortilla, then top with shredded cheese, reserving half of the cheese for the top. Roll the enchiladas then place them, side by side, seam side down, in the baking dish.
Pour the remainder of the enchilada sauce on top of the enchiladas, and place into the oven. Bake for 22 minutes, then remove, sprinkle with the remaining cheese, and return to the oven. Continue to bake for another 3-5 minutes. This will allow the cheese to melt beautifully! Remove from the oven, and sprinkle with chopped cilantro. Serve hot. Yield: 6 enchiladas