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Spicy Cream Cheese and Chicken Enchiladas

by on November 4, 2011 in Main Courses, Poultry November 4, 2011 Main CoursesPoultry
See post on Savvy Julie’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

We used an Anaheim pepper for the cream cheese, but a jalapeno would work just as well, if not better. Just be sure to wear gloves if your hands are sensitive like mine, and wash your hands well after dealing with the chopped pepper. If you don’t wear gloves and your hands are burning from the pepper even after washing, I’ve found that scrubbing your hands with coarse sea salt and washing it off with cool water helps.

Ingredients

  • 1 whole Anaheim Or Jalapeno Pepper
  • 2 ounces, fluid Neufchatel Or Cream Cheese
  • 6 whole Burrito-sized Flour Tortillas
  • 1 whole (about 3 Lb. Size) Chicken, Meat Removed And Shredded
  • 1-½ cup Tomato Salsa
  • 3 cups Shredded Cheddar Cheese

Preparation

Preheat the oven to 375ºF and grease a 9×13″ baking pan.

Cut the top off the pepper and remove the seeds. Finely dice the pepper and scrape the pieces and any juice into a small mixing bowl. Add the Neufchatel or cream cheese and mash with the back of a fork until the peppers are completely mixed into the cream cheese.

Lay out one tortilla and top with approximately 1/2 cup shredded chicken, 1/4 cup salsa and 1/4-1/3 cup cheddar cheese. Roll up and place seam-side down in the baking pan. Repeat with the remaining tortillas.

Divide the cream cheese evenly between the enchiladas. Using an offset spatula or a butter knife, spread the cream cheese over the top of each enchilada. Sprinkle the remaining cheddar cheese over the cream cheese.

Bake at 375ºF for 20-25 minutes, or until the cheese on top is melted and bubbly. Allow to cool for 5-10 minutes before serving.

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jessswan on 11.19.2011

This recipe was delicious and easy to make! I’m always looking for new enchilada recipes, and this one didn’t disappoint. I used 2.5 pounds of frozen, boneless, skinless chicken breasts, boiled and diced. I also used soft-taco-sized tortillas to get more out of it, and because we like our portions a little smaller than most. It made 24 small enchiladas, so 12 servings of 2 each. I mixed the salsa in with the chicken before putting it in the tortillas, and I used 2 jalapenos and 8 ounces neufchatel cheese for the topping. We also put a little more salsa on top after baking. My husband especially like the kick the jalapenos gave it. Thanks for sharing!

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