You guys…these creamy, slightly spicy Chicken Enchiladas with the yummy flavors of cilantro, lime, green chiles and Pepperjack cheese…will totally knock your socks off!
I’m speaking figuratively, of course. Though, they taste good enough to possess magical powers. 🙂
Enchiladas and I are basically attached at the hip. We’re pals. I have a few great recipes of the enchilada variety in my arsenal, but that doesn’t mean that I’m not always on the lookout for more. And I found a fantastic one in today’s version.
You know how the chicken filling tends to ooze and drip out each end of the tortilla? Well at our house, we take it as a challenge to scrape, (and on occasion lick that platter clean…shhhhh….don’t tell). We’re working on our table manners. Don’t worry…when company graces our home, we pretend to be civil, and even use napkins! Ha!
{KNOCK YOUR SOCKS OFF CHICKEN ENCHILADAS}
Adapted from Southern Living
1 cup diced sweet onion
3 garlic cloves, minced
1 Tbsp. canola oil
2 cups chopped fresh baby spinach
2 (4.5 oz.) cans chopped green chiles, drained, or an equal amount of fresh roasted green chiles
1 Tbsp. fresh squeezed lime juice
1/4 tsp. cumin
1/4 cup salsa verde (mild green salsa)
3 cups shredded cooked chicken
1 (8 oz.) package cream cheese, softened (can use 1/3-less-fat cream cheese)
2 cups (8 oz.) shredded pepper Jack cheese
1/3 cup chopped fresh cilantro
8 (8-inch) soft taco-size flour tortillas
Vegetable or Butter Cooking Spray
Tomatillo Salsa (recipe follows)
Preheat oven to 350 degrees Fahrenheit. Saute onion and garlic in hot oil in a large skillet over medium heat 5 minutes, or until tender. Add spinach and green chiles; saute 1 to 2 minutes or until spinach is wilted. Stir in chicken and next 3 ingredients, along with lime juice, cumin, and salsa verde. Cook, stirring constantly, 5 minutes or until cheese melts. Add table salt and freshly ground black pepper to taste. Spoon about 3/4 cup chicken mixture down center of each tortilla roll up tortillas.
Place rolled tortillas, seam sides down, in a lightly greased 13″x9″ backing dish. Lightly coat tortillas with cooking spray.
Bake at 350 degrees Fahrenheit for 30 to 35 minutes or until golden brown. Top enchiladas with Tomatillo Salsa.
Tomatillo Salsa
Stir together 2 cups diced tomatillo; 1/3 cup diced green onions; 1/3 cup lightly packed fresh cilantro leaves; 1 jalapeño pepper, seeded and minced; 1 Tbsp. fresh lime juice; and 1/2 tsp. salt. Cover and chill 1 to 4 hours. Let stand at room temperature 30 minutes. Stir in 1 cup diced avocado just before serving. Makes 3 cups.
**A few notes: I just let the salsa sit at room temperature for 30 minutes while the enchiladas cooked and it was still really yummy, so if you’re short on time, you can cut out the chilling part. If you’d like to lay off the spice a little, just omit some of the green chiles and be sure to remove all seeds and membranes from the jalapeño pepper. Enjoy!
All kidding aside, the scrumptious characteristics of these enchiladas are no joke. Prepare for a mind-blowing, delicious experience when these are on the dinner menu.
My husband was wondering why we ever need to go out to eat when food this phenomenal can come right out of our own kitchen. And then I reminded him about the weary dishwasher and chef, who needs her occasional break. 🙂
But you’ll be glad you whipped out the pots and pans for these babies! They’re totally worth dish duty! Of course, you can always assign out that job to those who didn’t participate in the cooking. 🙂 Even better!
Make these for your next potluck or when you’re serving a crowd in your home, and the air will ring with praises!
Civet Coffee Indonesia
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