Creamy Chicken Enchiladas, a recipe

Ingredients:



1 lb boneless chicken, cut into small pieces
1/3 sweet vidialia onion, diced
2-3 garlic cloves, minced
(1) 4.5 oz can chopped green chilies
(2) 10 oz. cans green enchilada sauce
1 cup shredded cheddar cheese
9-10 large corn or flower tortillas
1 TBSP olive oil
1/2 tsp cumin
1/4 cup fresh cilantro, chopped
salt and pepper to taste

Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat, add the onion to the pan and cook until translucent- 3-4 minutes, add garlic, stir to combine and cook an additional minute.
Add chicken to the onions and garlic, browning on all sides until cooked through 8-9 minutes. Add chilies.

Then, piece by piece, drop the cream cheese into the pan, add the cumin, salt and pepper and reduce heat to medium low, cook until cheese is melted and bubbling.



Remove from heat and let cool slightly. Sprinkle with 1/2 the cilantro and give a gentle stir to just combine.


Spoon the chicken mixture into the center of the tortillas and roll them up. Place seam side down into a greased 13x9x2 casserole dish. Continue this all the way across the dish until it's filled.

Pour enchilada sauce over the top, sprinkle with the shredded cheese and bake for 15-20 minutes until cheese is melty and golden brown.



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While it's in the oven, try a quick wine spritzer:

-1/2 a glass of your favorite (at my house that equals affordable!) chilled white wine (I like Pinot Grigio)
-1 can of Canada Dry Green Tea Ginger Ale



Mmmm, refreshing and light and perfect while hanging out in the kitchen waiting for good smellin stuff to finish cooking!

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Now back to our enchiladas- Sprinkle the remaining cilantro over the top and serve topped with fresh tomato salsa and/or sour cream.

At the last minute I decided we needed a side dish to cut through the richness of all the cheese so I whipped up a little black bean salad.

My batch tonight made 9, so I used the left over tortilla (plus a few others I had in my bread box) to make a quick batch of chips to snack on later with some hummus. Yum!