RECIPE: Chicken and Cream Cheese Enchiladas

If you’ve been reading along, you already know how much I love cream cheese. You also know I can’t eat commercial cream cheese because of all this:

20130209-150920.jpgNot just one nasty gum, BUT THREE. Ugh. So I made my own cream cheese a couple of weeks ago. You can read all about that exciting adventure here.

And what does a girl do with a bowl full of creamy deliciousness?

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She makes Chicken and Cream cheese enchiladas! Ahhh…  I was SO happy to eat these again. There’s nothing low fat or particularly healthy about these, but man! Are they tasty! And completely free of the chemical additives that would be abundant without a watchful eye… Like what you ask?

The triple gum threat of commercial cream cheese.

The gums in commercial corn tortillas.

The carrageenan in the cream.

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THE RECIPE:

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Chicken   I’m going to be vague on this. You can boil it, grill it, broil it, saute it… it doesn’t really matter, as long as you end up with cooked, chopped up chicken of some sort.  I pan sauteed four chicken breasts before I cooked the onions and peppers, and depending on how many enchiladas you want to make, vary how much chicken. 

2 Tbsp oil

1 Sweet onion

1 Poblano pepper for flavor (they may be called pasilla in your market (they are in ours even though it’s incorrect). It’s a dark green pepper, shaped much like a bell pepper, and are hands down my favorite pepper. Anaheims will do as well, although I prefer the deep flavor of the poblano)

1 Jalepeno for heat

1/2 cup or so of Homemade cream cheese  I say “or so” because you want to use enough to fully coat the chicken otherwise they’ll be dry. Use you judgment.

1 cup of cheese I always used Jack cheese, although in an attempt to reduce the amount of Tyramine I ingest, I’m going to investigate less aged cheese to use instead.

Good Cream, cream that has JUST cream on the ingredients.

Corn Tortillas My feller makes his own, although he wasn’t around when I made these, so I used store bought. Be SURE to read the package because many pre-made tortillas have bad stuff

Corn Oil to fry tortillas

Instructions:

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Sautee the onion until soft and brown, and add chopped up poblano peppers. When they’re cooked through, add the chicken and the cream cheese. Season with salt and pepper.

Preheat oven to 375 degrees. Heat corn oil in heavy skillet and fry tortillas until just starting to blister, turning once. Drain on paper towels.

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Spoon 1/2 cup filling down the center of each tortilla and roll. Place seam-side down in glass baking dish. Pour cream over the top and sprinkle with cheese. Bake until cream thickens and cheese bubbles, about 20 minutes.

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Serve up on your favorite dishes and enjoy!! Then do about a million jumping jacks….

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Until next time when I share with you my adventures in yogurt making…

Later gators!

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