Tuesday, June 19, 2012

Chicken Enchiladas. Or as I Like to Call Them, Engagement Enchiladas.


I'm about to share with you my favorite dinner recipe of all time.

This is, like, my go-to recipe if ever there's a potluck dinner at the church. Or someone has a baby or a tragedy or any other reason there's a meal that must be brought... THIS is the one.

I've heard rumors that people have birthed babies JUST SO I'd bring them chicken enchiladas, but I can't prove that. It would be worth it, though, is all I'm saying.

For me personally... these enchiladas have had a profound impact on my love life. They are the sole reason I'm married to Michael right now and I know that BECAUSE:


***This was the first meal I ever cooked for him, on one of our first dates which was actually Christmas Day, 2010. I'm pretty sure he knew then that I was The One on account of how he begged me to marry him that day.

{At least that's how I remember it but I can't get bogged down in facts right now.}

***And then again, I made them for him again in the fall of 2011 right before we got engaged for real.

***And the third time? IN JANUARY 2012 and then BOOM. We're pregnant. Tell me that's not all a coincidence.

If you're in dire need of catching your own The One, or taking your relationship to the next level, or just bettering your life in all possible ways... make these today. You won't regret it.

~~~~~

Here's what you'll need: shredded cooked chicken; an onion; a can of green chiles {and not jalapenos... those darn cans look too much alike}; cream cheese; olive oil; cheddar/jack cheese; and tortillas. And heavy creamGood fats, you know...



Grate your own cheese because I said so. None of that pre-shredded cheese in our kitchen... what are those little white dots on shredded cheese, exactly?


Dice your onion, the finer the better. I'm not even embarrassed to say Pioneer Woman taught me how to chop an onion
  


Then go throw your onion scraps in your compost bin. Just doing my part to save the planet. You're welcome, planet.


Brown your onions in a little olive oil. Hopefully your onions are diced smaller and prettier than mine... I was in a hurry, OK? Get off my back!  But this is where the psychology of man-catching begins: the smell of onions cooking is an aphrodisiac.

{I don't know that for sure but I can't get bogged down in facts right now.}

After your onions are brown, remove them from heat and add the cream cheese while the skillet is still hot.



Then add your cooked chicken and your green chiles {and not jalapenos... unless, of course, you just want to}.


Stir it all around until it's mixed evenly. MMMM. Resist the urge to eat this right out of the skillet...


Because you're gonna want to eat the finished product. Trust me. Spread a couple of tablespoons of chicken mixture on a tortilla. I like to use my Pampered Chef scoop. Repeat about 20 times, depending on the size of the crowd you're feeding... *I only make about half for our family, then freeze the chicken mixture for another time, but that's just me.


Line your rolled-up filled tortillas in a pan and ... here's where it gets good... pour on the cream. Really saturate those babies.


Then add the grated cheese on top.


Lay it on....


Thick.


Cover with foil and bake at 350* for 25 minutes.


Just promise me that if you get an engagement out of this, you'll report back to me. I'm gonna want to be a bridesmaid.


Chicken Enchiladas Recipe
Ingredients

1 onion, diced
2 T olive oil
8 oz cream cheese
4 c shredded cooked chicken
1 4-oz can diced green chiles
1 pint heavy cream
2 cups grated cheese
20 flour tortillas

Directions
Preheat oven to 350*. Brown diced onion in olive oil on medium heat. Remove from heat and stir in cream cheese, green chiles, and chicken. Spread 2-4 tablespoons of chicken mixture in a tortilla and roll up. Repeat 20 times. Line your enchiladas in a 13x9 pan. Pour heavy cream over enchiladas evenly. Top with grated cheese; cover with foil and bake for 25 minutes.







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21 comments:

thecoffeecottage said...

Copied, pasted and printed out to make for dinner tonight. You might be several hundred miles away, but even I could here the bossy tone in your 'voice' and I wouldn't dare not to make them straight away.

Melissa from the Blue House said...

 Well ok... but I can't be held responsible for any passion that ensues. You already have five kids. Maybe you should serve these to your husband with caution...

Patrick and Emily said...

Yum!ooking in the cabinet to see what I need. This is dinner tonight. You sold me with the cream and cream cheese. I am not a mexican food eater. But this... Ohhh

Patrick and Emily said...

Yum!ooking in the cabinet to see what I need. This is dinner tonight. You sold me with the cream and cream cheese. I am not a mexican food eater. But this... Ohhh

thecoffeecottage said...

 Perfect. He ran out of little blue pills last week.

Michael Taylor said...

Mmmmm! I know what I'm having for lunch! Can you come home early today? :D

Melissa from the Blue House said...

See? These chicken enchiladas got ALL the power...

Lysa Mclaren said...

I plan on making them tomorrow night for dinner!  Yummy!

Georgia The Comfort of Cooking said...

Holy moly! I don't know if I should make these right away or wait until I want a major change in my life to take place, haha! Truly scrumptious look enchiladas, Melissa. No wonder all those amazing things happened on account of this delicious dish!

Trudy Lynn said...

If you have a compost pile, that's a better use than throwing them away.  HOWEVER, I save all my onion scraps (outer peels, too!) to put in the pot when I make broth.  I keep a container or bag in the freezer for dumping all sorts of veggie peels and scraps (not potato, though), and save them up.

Melissa from the Blue House said...

Good idea!

Melissa from the Blue House said...

No kidding! I give the enchiladas ALL the credit! ;)

Melissa from the Blue House said...

Yay! Let me know how they turn out, Lysa!

Manic Mom said...

That looks so yummy I could cry!!! Can't wait to try them out, baby #4 here we go!!!!  :)

Melissa from the Blue House said...

LOL. I'm tellin' ya... these enchiladas have wonder-working powers!! :) Good luck!

Marlager said...

OH WOW!   I can't stop thinking about those! Maybe b/c I'm on a diet. You have the best recipes! Did I ever tell you that your Mexican Rice is Reese's favorite! She is always asking me to make "Mrs. Melissa's" rice!!!! You are the *BEST*!!! Maybe I'll have another baby so you'll bring me some.........LOL!

Melissa from the Blue House said...

These would be so good with that rice!! I'll bring you some enchiladas even if you don't have a baby; we'll call it a housewarming meal a year later... BUT it would be SO FUN if you'd have a baby right now so our little ones could play; and you have built-in babysitters you know!! Think about it... 

Victoria Philio said...

Making these right now. Had to keep hubby from eating all the stuffing while I was spooning them into the tortillas. Can hardly wait for the timer to go off.  :)

Debbie C said...

Wonder what would happen if you used corn tortillas...since the texture is different...I just have to have my enchiladas in corn tortillas!lol

melissa majorowski said...

i make these very similarly except instead of cream i use green enchalada sauce...delicious

melissa majorowski said...

i make these very similarly except instead of cream i use green enchalada sauce...delicious

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