Tuesday, June 30, 2009

Creamy Chicken Enchiladas

Behold our dinner from tonight. I had every intention of photographing the step by step process and documenting it on the blog, but since my mind isn't quite yet always thinking about my blog I only remembered halfway through the process and even then didn't want to wash my hands to get out the camera (but for the sake of the blog, I did). Next time I promise to have a picture of the ingredients along with some pictures of the cooking/baking process. I'm making blue ribbon worthy chocolate chip cookies tomorrow night for Pond Week(end), maybe that will be a good opportunity to take pictures while I bake (since I should haven't get to my hands dirty).

Creamy Chicken Enchiladas

Compliments of Kate Miller, Customer Service at Vera Bradley.

You'll need:
1 Tbs butter
2 (4 oz) cans chilies drained (I used one, because of the wus that I am)
1 medium yellow onion, chopped
1 Tbs minced garlic
S&P to taste
4 cups pre-cooked chicken, shredded (aka 1 rotisserie chicken)
1 (8 oz) package cream cheese
6 lg tortillas (I translated "lg" to be "8 inch" and they fit perfectly in the pan)
3 cups shredded cheese (I chose sharp cheddar, Kate would like you to use Monterey Jack)
1/2 pint half&half

Preheat oven to 350 degrees and grease a 9x13 pan.

In a skillet combine the onion, chilies, butter, and garlic. Saute until tender.
Kate says this will take 4 minutes. I say it takes as long as it takes to shred the chicken. Add S&P to taste* and cook an additional minute. Stir in chicken and cheese and cook until the cheese has melted

Fill each tortilla with the chicken mixture (and some of the shredded cheese if you like) and roll up. Place seam side down in a greased 9x13 pan. Cover enchiladas with cheese.
This is where you stop if you're making this the day before.

Drizzle half&half over the cheese covered enchiladas. Bake for 45 minutes.

It's not everyday that I'm hungry for Mexican food. In fact, I can't remember the last time I told The Boy I wanted Mexican for dinner (other than the store bought soft taco kit). Thanks to Kate I have found something Mexican I want to eat more than once every third year.


*I'm not sure what "to taste" means. I take it to mean "sprinkle S&P from their shakers until it looks like enough or you're tired of shaking." In all of my Food Network watching (and I watch A LOT) I always see Giada, Rachael, and Ina (Food Network's resident Food Snob) add S&P "to taste" but never actually get to try the before-S&P and after-S&P to taste the difference. Maybe someday they'll be able to reach through the screen to let me have a bite.

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