Thursday, August 12, 2010

Cream Cheese & Chicken Enchiladas

Oh so many recipes for Enchiladas... so many... here is the latest one.
1 tablespoon butter
1 tablesspoon olive oil
1/2 white onion, diced
1 clove of garlic, minced
1 rotisserie chicken, removed from bone and shredded
1 teaspoon each, cumin, pepper, salt, and chili powder
1 can of red enchilada sauce
1 8 oz package of cream cheese
1 can of diced green chilies
1/4 cup milk
2 cups shredded cheese (I used monterey jack because that's what I had)
6 flour tortillas

Put butter and oil in a skillet and cook onion and garlic until tender. Add cream cheese and milk and cook until it is saucey. Mix in seasoning and set aside. Once cool- add chilies and chicken and stir.
Fill each tortilla with creamy chicken mixture. Roll into a tube and place in a 9 x 13 pan. Pour enchilada sauce over enchiladas and top with shredded cheese.

Bake 350 degrees until sauce is bubbly and cheese is melted. (30 minutes?)

Chicken & Brocolli Casserole


2 cups shredded chicken
1 head of brocolli cut into bit sized pieces
1 lb of spaghetti
1 can chicken broth (2 cups)
1 shallot, diced
1 clove of garlic, minced
2 cups cream
2 tablespoons butter
2 tablespoons flour
salt & pepper
2 cups monterey jack cheese, shredded


Boil spaghetti as directed by package, for the last 3 minutes add your brocolli and blanch it. Drain. and set aside.

In a pan melt butter and saute shallot and garlic until translucent. Mix in flour to create a light brown paste. Mix in cream and thin out with chicken broth until saucy in consistency. Season to taste with salt and pepper.

Mix brocolli, chicken, pasta and sauce in a bowl and pour into a 9 x 13 pan. top with cheese. Bake at 350 degrees until cheese is melted.