Sunday, November 21, 2010

Creamy Chicken Enchiladas

This recipe came to me via my dear friend Sally who now lives in Michigan. When she sent the recipe, she raved about the flavor of the dish and the fact that it's a great meal that can be made and frozen for a later date.  She's a busy mother to four young daughters and convenience is always an added selling point to any dish she makes.

I love chicken enchiladas and have tried a few versions.  Since I received this recipe, I've made it twice and have a dish of it in my own deep freezer.  I have to share her sentiments and proclaim -- Delicious!!  This is one of the best enchilada recipes I've tried.  I used her notes/recommendations to keep it lower in fat and nothing lacked in flavor with these changes. 

Creamy Chicken Enchiladas
recipe from Sally Hoedel

1 pound chicken breast uncooked
1 pkg of cream cheese (I use low fat)
1 can (4.5 oz) chopped green chilies
1 pkg flour tortillas (I use whole wheat or reduced fat ones)
2-10oz cans green enchilada sauce
3/4 cup shredded cheddar cheese (I use 2% cheese)
1 can black beans

Heat oven to 400 degrees.  Grease 9x13 dish.  Bake chicken and cut into bite sized pieces.  Soften cream cheese in microwave.  Mix together cream cheese, black beans (drained and rinsed), chilies and chicken; stir until blended.  Spoon chicken filling into tortillas and roll up; place seam side down in dish.  Pour enchilada sauce over the top, sprinkle with cheddar cheese.  Bake 20 minutes at 400 degrees or until hot and bubbly.

*If you do freeze, sprinkle cheese over the top and freeze.  Add the enchilada sauce over the top right before you bake.

1 comment:

  1. This looks good! I like that it's creamy w/out a "cream of soup."