I am about to present to you the best dang enchilada recipe. Ever. I’m not even kidding. And there’s no cream of chicken soup (thank you, sweet Jesus). Also? It’s made with the secret ingredient the Mexican restaurants use in queso: white American cheese. Still not kidding!
Want to hear something else that will blow your mind?? Guess where I got this recipe? From Husband’s ex-wife. And I’m STILL not kidding!
But she did tell me if I put this on the blog she'd haunt or hunt me - whichever came first. HA! She was kidding though. I think. I'm pretty sure she was kidding. Right??
Cheesy Chicken Enchiladas
3 large or 4 small chicken breasts
1 teaspoon salt
2 tablespoons olive oil
1 onion, chopped
1 8-oz. package cream cheese
1 1-oz. package taco seasoning
1 4.5-oz. can green chilies
6 10-inch flour tortillas
2-3 cups shredded White American cheese**
2 cups whipping cream
Salsa or pico de gallo
Poach the Chicken:
Place chicken in a large pot and cover by one inch with water. Add salt. Heat on medium-low heat, covered, until water begins to boil. Reduce heat to low and let chicken simmer (do not let water reach a full rolling boil) for about 10-15 minutes or until chicken is cooked through. Remove chicken and set aside. Reserve cooking liquid for rice if desired.
Make the Filling:
Sauté onion in olive oil until tender. Add cream cheese, taco seasoning and green chilies (with liquid) to onions. Reduce heat to low and stir until all ingredients are combined and cream cheese is melted.
Remove skin and bones from chicken if applicable (I highly recommend using bone-in breasts with skin any time you can as they are so much more flavorful and make a richer stock). Shred chicken with two forks and add to cream cheese mixture. Stir until thoroughly combined.
Spray a 13x9 backing dish with cooking spray. Fill tortillas evenly with chicken mixture and roll into enchiladas. Place enchiladas in prepared baking dish, seam-side down.
Sprinkle shredded cheese evenly over enchiladas. Pour whipping cream over cheese. Cover dish with aluminum foil and bake for 30 minutes at 350 degrees. Remove aluminum foil and continue cooking for 10-15 minutes or until cheese has started to brown.
Serve with salsa and/or pico de gallo.
*When I made this I added a half bunch of cilantro, a tablespoon of whole black peppercorns and 6 smashed cloves of garlic to season the poaching liquid because I made fresh pico de gallo and had all those things on-hand but salted water will work too. Yes, I know that's not pico in the picture below. This is Flossy's plate. Flossy likes the crappy, jarred salsa.
**Absolutely no substitutions! This is what they use to make queso dip at the Mexican restaurants. REALLY. You can find Land o’ Lakes White American cheese in the deli at Wal-Mart and Publix. You’ll need about 1/2 a pound for 2-3 cups of shredded cheese. And you'll prolly have to tell them not to slice it.
4 tablespoons butter
1 onion, finely diced
1 cup uncooked rice
2 cloves garlic, minced
2 cups chicken stock
¼ teaspoon chili powder
Salt to taste
Sauté onion and uncooked rice in butter over medium-high heat until rice has started to brown (about 5-7 minutes). Add garlic and continue cooking for 1 minute.
Combine rice mixture, chicken stock, chili powder and salt to taste* in a small casserole dish and cover with a fitted lid (I use my little 1-quart pyrex casserole dish with clear glass lid). Bake at 350 degrees for 1 hour or microwave on high for 10 minutes then on 50% power for 10 additional minutes.
Fluff with a fork before serving.
*The amount of salt needed really depends on the stock or broth that you're using. Once you get everything mixed up, taste the stock and add salt to taste. You want the stock to be as salty as you'd like your finished rice.