Saturday, January 23, 2010
Baked Chicken Cheese Enchiladas
I make this recipe all the time and it is one of my favorites. I typically use 10 inch tortillas and cover them with a simple cheese sauce made with milk, flour and cheese (about 2 cups of cheese, 1/4 cup flour, and 1 cup shredded cheddar). This recipe is from Gourmet Magazine.
4 oz cream cheese, softened
1/4 cup sour cream
2 cups salsa
2 cups grated Cheddar or Monterey Jack cheese
2 cups shredded cooked chicken
1 cup corn
1/2 tsp cumin
1/4 tsp dried oregano
1/4 tsp cayenne
4 scallions, thinly sliced
12 to 14 round 8 inch flour tortillas
Preheat oven to 325. In a medium bowl, cream together the cream cheese and sour cream. Stir in 1/2 cup of salsa. Stir in 1 cup of grated cheese. In a bowl toss together the chicken, corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese and stir to combine.
In a baking dish spread the remaining salsa on the bottom. Place about 1/3 cup of the filing on the tortillas, roll up and transfer to the dish. Sprinkle remaining cheese on top. Transfer to oven and cook 25 minutes until hot and bubbly.