Wednesday, July 30, 2008

Chicken Enchiladas

So given that I live with one of the pickiest eaters I've ever met in my life over the age of 3, I have to omit and adjust lots of recipes in order to accomodate. (It keeps me creative) One of my coveted wedding presents was the Better Homes and Gardens Cookbook, Bridal edition. (with high hopes that I would be the next Julia Child) It has some of my favorite recipes from growing up and I'm trying to incorporate them into our lives as well, of course without burning down the house and ending up with takeout. We had this for dinner on Monday and it still needs to be tweaked but I got an "it's good" from P so I would assume I'm on the right track. Plus he ate it for lunch yesterday so that's even better that he choked it down a second time involuntarily!

Prep: 30 minutes Bake: 40 minutes

(My ommissions are highlighted in Red)
1/4 cup slivered almonds
1/4 cup chopped
2 tablespoons
butter or margarine
1 4-ounce can diced green chile
peppers, drained
1 3-ounce package
cream cheese, softened
1 tablespoon
1/4 teaspoon ground
2 cups chopped cooked chicken (or turkey)

12 7-inch flour
tortillas or 6-inch corn tortillas
(I use 6, 8-inch flour tortillas)
1 10.75-ounce can reduced-fat condensed
cream of chicken (or cream of mushroom soup)
1 8-ounce carton light dairy
sour cream
1 cup milk
3/4 cup shredded
Monterey Jack or cheddar cheese (3 ounces)
2 tablespoons slivered almonds


1. In a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. Remove from heat. Stir in 1 tablespoon of the canned green chile peppers; reserve remaining peppers for sauce.

2. In a medium bowl
stir together cream cheese, the 1 tablespoon milk, and the cumin; add nut mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.

3. For
sauce, in a medium bowl combine the reserved chile peppers, the soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake, uncovered, in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons almonds. Return to oven; bake about 5 minutes more or until cheese melts. Makes 6 servings- supposedly.


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