Monday, November 14, 2005

Green Chile Chicken Enchiladas

'Tis the season for potlucks. This dish is a great one to take. It was given to me by my grandmother, who doesn't like to cook (but loves to throw parties). While the enchiladas look complicated, they are really very easy to put together and have a nice bite to them. And they can be made ahead of time and stored in the refrigerator - just don't put the sauce or cheese on them until you are ready to bake it.

10 soft-taco sized flour tortillas
4 chicken breasts - cooked and cubed/shredded into small pieces
1 package of cream cheese (8 ounces - light cream cheese can be used, but not nonfat)
1 can mild green chiles (4 ounces)
1 can mild green enchilada sauce (19 ounces)
1 cup grated cheddar cheese (additional 1/2 cup grated mozzarella cheese optional)

Melt the cream cheese in a saucepan on low heat with the green chiles. Add in the cooked chicken and mix well. Spoon or scoop the chicken mixture into each tortilla, spreading it out and rolling it up. Place seam side down in a greased 9x13 casserole dish. Try to distribute the chicken mixture as evenly as possible between the tortillas. Pour the can of green chile enchilada sauce on top of the tortillas, then cover with foil and bake at 350 degrees for 30 minutes. Remove the foil and top with the grated cheese and bake for an additional 10 to 15 minutes, but don't burn the cheese.

The easiest way to serve this is to cut the tortillas in half horizontally (so you end up with 20 half-tortillas), and dish up directly from the casserole dish. Serves 4 to 6 people.


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