Creamy Green Enchiladas
I’m a little hyped up right now. Hyped up on stress. You ever been that way? UGH! I feel like I have a thousand things to do and my mind is going a mile a minute.
Yikes- CALM DOWN!
Poor Dave was off from work today and I don’t feel like I even said one word to him. I was running around like a crazy person all day- cleaning, feeding kids, cooking, cleaning, feeding kids, baking, blogging…. BAH. He might as well of been at work for all the time I spent with him. No loving wife points today.
Speaking of Dave though- he LOVED these enchiladas. You’re going to need me to explain to you why that is so significant. He hates creamy things. Dishes that are cheesy, creamy, mushed together in any way, he avoids at all costs. I’ve been forcing him to try all the dishes I make though, despite their degree of creaminess. And my jaw almost dropped when he told me how delicious he thought these were. I was totally expecting a refusal.
I, of course, had no problem with the lovely amounts of cream cheese and melted cheese in these… I dove right in.
And you should probably too.
But whatever you do, do not use Mission Tortillas! I used them and they all cracked when I rolled them up. Annoying.
- 1 Tb oil
- ½ cup onion, diced
- 1½ lbs chicken breasts, cooked and shredded
- 4 ounces diced green chilies
- 8 ounces (1 block) cream cheese, softened
- 3 cups (24 ounces) green enchilada sauce
- 12 -14 white corn tortillas (small size)
- 8 ounces Monterey Jack cheese, shredded
- Preheat oven to 350°F.
- Heat oil in medium sauté pan over medium-heat high; cook the diced onion until tender, about 7 minutes.
- Prepare a 9-by-13-inch dish by placing ¼ cup enchilada sauce in bottom. Spread with spatula.
- In a large bowl, combine onions, shredded chicken, green chili’s, cream cheese, ½ cup shredded cheese, and 2 tablespoons of the green enchilada sauce.
- Spoon ⅓ cup mixture evenly into corn tortillas and roll up; place tortilla seam side down in pan; repeat with remaining mixture, lining tortillas up next to one another.
- Pour remaining enchilada sauce over rolled tortillas.
- Sprinkle remaining shredded cheese on top and cover with aluminum foil.
- Bake for 40 minutes.
- Remove from oven. Let sit 10 minutes before serving.
Adapted from Food.com
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