Creamy Chicken Enchiladas

Happy Cinco de Mayo! The day where everyone in the world enjoys Mexican food. I know there is a real holiday behind it, but for me I am just excited to have an excuse to eat Mexican food!

This is my first post after all the Cookbook series posts, so I will be getting back to routine of sharing lot's of food with you, and maybe something not food related every now and then. Lets face it though my life is centered around food...and my family...love you! If you missed the big announcement then check out my new page that has all the direct links to the cookbook I released along side with my good friend and author Katie Cross. 

What better way to start back into a routine then to share my favourite form of an enchilada. I know some of you may be rolling your eyes going "that ain't no real enchilada". To be honest though I am not the biggest fan of the real ones, well at least not in Canada. I will be honest, Canadians DO NOT know how to make good Mexican food. My husband and I often get sad because there really isn't any restaurant options here for the good stuff, so I make it the best I can at home.

This enchilada I love because, well it has cream cheese and chicken in it! So I will just leave it at that.

Creamy Chicken Enchiladas

Ingredients:

8 ounces of cream cheese, softened
2 chicken breasts
2 cups of green chili enchilada sauce
2 cups of grated Mexican blend cheese
6 to 8 whole wheat soft tortilla shells
1/2 cup of pickled jalapenos, diced up
2 teaspoons of cumin
1 teaspoon of salt 
1 teaspoon of pepper
1/2 cup of diced green onions
1/2 cup of diced cilantro
shredded lettuce
diced tomatoes
salsa 
sour cream

Directions:

In a medium sized pot place the chicken breasts along with the salt, pepper and cumin, and 1/2 cup of water. Place a lid on top and cook on a medium heat. Let the water poach the chicken, turn the chicken over once after 10 minutes and continue cooking. Once the chicken is cooked and easily comes apart then remove from the pot.

Shred the chicken with either two forks, or with your kitchen aid and the paddle attachment (it honestly works like a charm). Set the shredded chicken aside.

In a large bowl place the cream cheese in, add shredded chicken, 1/2 cup of the cheese, and jalapeno pieces. With a hand held mixer blend it all together so it is combined. Taste, and if it needs more salt then add a pinch. Set aside.

In a large baking dish, add 1/2 cup of the green chili enchilada sauce on the bottom of the dish. This allows the enchiladas to not stick to the bottom and to soak up some juices.

Grab your tortilla shells, place about 1/4 cup to 1/2 cup of the chicken filling into the center of the shell. Then wrap up the shell by folding int he sides and starting from the bottom fold over to the center and roll until it looks like a burrito. Place in a the prepared baking dish, with the seam side facing down. Continue folding the rest of the shells. 

Pour over the rest of the green chili enchilada sauce on top of the enchiladas. Spread the rest of the cheese on top. Place a lid or tin foil over top of the dish and bake at 350F for 30 minutes. Remove the lid or tin foil and cook for an additional 20 to 30 minutes or until the cheese is starting to bubble and have brown spots on it (I like a bit of crunchy bits).

Sprinkle the cilantro and green onions on top of the enchiladas. Serve along side some thinly shredded lettuce and diced tomatoes. Place a dollop of sour cream and salsa. 

These were so good and satisfied that craving for good Mexican food. It was a tad bit spicy for the kiddos but Olivia powered through it in between coughing and having to get a drink haha. It really wasn't that bad but to little mouths it might be a tad spicy so maybe less jalapenos for the sensitive mouths.

Happy Cooking! Also Happy Friday!

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