Cream Cheese Verde Chicken Enchiladas
Cream Cheese Verde Chicken Enchiladas — This recipe needs to go on your menu this week. It is fairly simple – the only tricky part is warming the tortillas in the skillet while thickening the sauce in a pan.
The trickiness is simplified by lining everything up in a row and forming an assembly line. All of that disappears when that first bite passes your lips… the taste far outweighs the tiny bit of trouble ((just you wait and see!!)).
The entire herd ((except Gracie)) loved the dish. To be honest, I didn’t even offer Gracie a taste — I feared the enchiladas would be too spicy for her little tastebuds so I heated up 2 tortillas and some cheese and let her have 8 quesadilla triangles.
[metaslider id=1508]
The boys begged for me to let them have a bowl of the cream cheese verde sauce to eat as dip with tortilla chips. I was so pleased they loved it, I almost caved and let them…but I just couldn’t… I wanted it for MY lunch tomorrow! ((I am bad, I know.)
[metaslider id=1500]
Although I am sharing the complete recipe, I am also going to share a shopping list and a few specific brands I prefer:
Ingredients:
• Sam’s rotisserie chicken — ((2)) I love the Sam’s chickens, they are far superior to any other I have seen. I used the breast meat for another meal & saved the dark meat, with enchiladas in mind.
• Corn tortillas — “Ramirez and Sons Authentic Stone Ground Tortillas”, found at Wright’s IGA off of Porter in Norman. Why this brand?? There are only 3…THREE!! ingredients, 1. wholegrain stoneground corn, 2. water & 3. trace of lime. It’s as if I slaved away and made them myself, but instead I paid $1.84 for them ((yay)).
• Salsa Verde – Herdez brand. I love this brand for similar reasons to the tortillas…very limited ingredient list, tastes homemade and cuts out like 17 steps by buying it pre-made.
• Cheese – anything white ((I like pepper jack & sharp white cheddar))
• Jalapeño, cilantro, garlic, onion & celery
• Cream
• Chicken broth, low sodium is a must. The chicken broth lightens up this dish without skimping on flavor…traditionally, cream would be the only liquid. This substitution will only be noticed when you zip up your pants ((haha))
[metaslider id=1465]