GUEST RECIPE FEATURE

GAME DAY CHICKEN ENCHILADAS


Submitted by: TAMERA SHIRLEY MILLBROOK, AL USA



After a number of guest recipe entries and requests for chicken enchiladas Tamera’s recipe caught my eye because she uses a fairly new product available –Philadelphia Cooking Crème.  I used her recipe for inspiration and adapted my recipe to use some of Tamera’s

ingredients.  My recipe uses fewer ingredients and less sauce.  Tamera’s recipe has lots of sauce and more ingredients.  Both recipes have similar flavors.

Gene Westbrook’s:
Toasty-Topped CHICKEN & CHEESE ENCHILADAS

Table of Contents: CHICKEN/POULTRY

1 tsp. extra virgin olive oil


½ cup coarsely chopped onion


2 large cloves garlic, minced


8 oz. of a container of Savory Garlic-flavor Philadelphia Cooking Crème


1 (4-oz.) can diced green chilies, undrained


½ tsp. freshly ground black pepper


2 ½ to 3 cups salted, cooked coarsely chopped chicken


4 (+) oz. sharp or extra sharp Cheddar cheese, grated (grate extra cheese for the topping)


4 (+) oz. pepper jack cheese, grated (grate extra cheese for the topping)


1 (10-oz.) can Old El Paso Mild Green Chile Enchilada Sauce, divided


6 to 8 large flour tortillas


Sliced green onions for garnish (optional)

 

 

 

 

Prepare a 9” X 13” baking dish with spray-oil.   Preheat oven to 400 degrees.   In a large non-stick skillet, heat the oil; then cook the onions and garlic until just transparent.

Stir in the Philadelphia Cooking Crème, green chilies, and pepper until well-blended; then stir in the chicken and mix together.

In a bowl, blend the two kinds of cheese; then pour enough of the Old El Paso Mild Green Enchilada Sauce into the bottom of the baking dish to barely cover the bottom of the dish.

Place the tortillas on a large cutting board or pan, and evenly divide the chicken mixture in the center of each tortilla; then evenly divide the cheese mixture and sprinkle on top of the chicken mixture.

Roll the tortillas, and place with the seam-side down in the baking dish.  Spoon most of the green chilies enchiladas sauce over the rolled enchiladas.  If making only 6 enchiladas, there should be a little sauce leftover.

Sprinkle the tops of the enchiladas with extra cheese; then top with the sliced green onions for garnish, if desired.  Bake, uncovered, in the preheated oven for 30 to 40 minutes. The enchilada filling should be very hot, the cheese topping should be melted and bubbling, and

the tortillas should have a small amount of toasty-colored browning in a few places.  Allow enchiladas to “rest” for about 6 to 8 minutes to “set”.  Serves: 6 to 8.

Tamera Shirley’s Guest Recipe:
Game Day CHICKEN ENCHILADAS

½ cup chopped onion


4 cloves garlic, minced


1 tsp. ground coriander


ÂĽ tsp. pepper


2 T. butter (or margarine)


3 T. all-purpose flour


8 oz. sour cream


1 container Philadelphia Cooking Crème – Savory Garlic flavor


10 3/4 oz. can of Campbell’s Fiesta Nacho Cheese soup


1 (4-oz.) can diced green chili peppers, drained


2 cups chopped, cooked chicken


2 (10-oz.) cans Old El Paso Mild Green Chile Enchilada Sauce


8 oz. shredded Mexican-style cheese, reserve some for topping


8 large flour tortillas


Sliced green onions (optional)

Preheat oven to 350 degrees.


For sauce, in a saucepan cook onion, garlic, coriander, and pepper in butter until onion is tender. Stir flour into sour cream; add to onion mixture. Stir in Philadelphia Cooking Crème, Fiesta Nacho Cheese soup and chili peppers all at once. Add chicken and mix well.

Spray 9 X 13” baking dish with Pam. Pour in one can (10 oz) of the Green Chile Enchilada Sauce into the bottom of the baking dish.

Filling enchiladas: Place a generous helping of the chicken mixture into the center of each enchilada wrap. Sprinkle with cheese (reserve some cheese for the topping) and roll up. Place roll into baking dish, seam side down. When done, cover the enchilada rolls with the

remaining can of Green Chile Enchilada Sauce. Bake, covered, for about 35 minutes or till heated through.

Remove from oven; sprinkle with remaining cheese and bake, uncovered for an additional 5 minutes or more until the cheese melts. Sprinkle with sliced green onions (if desired). Let stand 10 minutes.  Serves: 8.

 

 

Tamera, my thanks for sending your recipes.  It is always fun to get new “cooking angles” from other people; it keeps us from getting into a “cooking-rut”.  And, believe me, we all get into those from time-to-time!



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