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Wednesday, 5 October 2011

Cheese & Chicken Enchiladas

This has been a favorite dish since since second year university when my friend Melanie introduced it to me.  She used to always serve them as bite-sized appetizers at parties by slicing the enchiladas and having them secured with a toothpick. Now that undergrad days are far away, I serve it as a supper-time meal. It tastes even better if you're feeling festive and are drinking a margarita!

Makes 6.

These enchiladas are quick and easy after a long day at work.  If you like it on the spicy side - substitute the medium salsa to hot and throw in 1/4 cup of chopped jalapeños.

Cheese & Chicken Enchiladas

1 medium chopped onion
2 TBSP olive oil
1 1/2 cups chopped chicken
1/2 cup medium salsa
125g light cream cheese (about half the size of a normal package)
1 tsp ground cumin ( 1 1/2 if you like a stronger flavor)
1 1/2 cups grated cheddar cheese
White flour tortillas (can substitute for other flavors)

1. Preheat oven to 350 degrees.
2. Heat oil and onions on medium heat in pan until onions are translucent (about 2 minutes)
3. Add chicken and cook until done; add 1/2 tsp cumin
4. Stir in cream cheese and 1 cup of cheddar cheese until melted
5. Stir in 1/4 cup of salsa (save what's left for topping)
6. Once it is mixed into a cream-like sauce, turn off burner and place chicken mixture into the centre of each tortilla and roll up. Place seam side down in a 12 x 18 baking dish.  
7. Top with remaining salsa and cheddar cheese.
8. Bake for 15 minutes.

Serve with sour cream for dipping!

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