Wednesday, July 18, 2012
Enchiladas are that one food that is so easy to whip up quickly and then just serve it with a smile to a hungry family. I happened to have a can of red enchilada sauce in the pantry and a can of black olives. So, I decided that enchiladas were on the menu. But, I was craving a yummy creamy filling…so I had to doctor it and get creative. Easy peasy with a little cream cheese and shredded Colby jack.
I didn’t want to spend my evening in the kitchen since it was such nice weather. So, after I put my girls down for a nap, I tossed a few frozen chicken breasts in the crock pot with some cumin, green chilies, and some broth. Then it was ready to shred come dinner time.
Doesn’t this pan of cheesy goodness look so yummy?!! It was a very pretty dish to serve.
Creamy Chicken Enchiladas with Red Sauce
1 1/2 lb frozen chicken breasts
1/2 tsp ground red pepper
1 Tbsp cumin
1/4 cup dried chopped onion
1 cup chicken broth
8 oz diced green chillies
4 oz soft cream cheese (I microwave it 20 seconds)
1 1/2 cup shredded Colby Jack cheese, divided
8 corn tortillas
1 can red enchilada sauce
sliced black olives for garnish
1. In a crock pot combine frozen chicken, broth, cumin, red pepper, onion, and green chilies. Cook on low 6-8 hours or on high 3-4 hours until chicken is done. Toss warm chicken in kitchen aid mixer to shred. Use the paddle attachment.
2. In the mixer bowl, mix in the soft cream cheese and 1 cup of the shredded cheese with the chicken. Mix until well blended with chicken.
3. Roll up chicken mixture in the corn tortillas. You may have to warm the tortillas in the microwave between damp paper towels to help with them breaking. Its ok if they split a bit….they still taste wonderful. Place in a greased 7X11 baking dish.
4. Top with enchilada sauce and bake at 350 degrees 20 minutes. Top with 1/2 cup cheese and bake 3-5 more minutes until melted. Garnish with black olives and serve.