Monday, October 29, 2007

Green Chile Chicken Enchiladas

AKA Lauren's Enchiladas
AKA White Girl Enchiladas

So this recipe originally came from my friend Lauren. Five of my friends and I started a monthly cooking club several years ago (before any of us had kids and could still go do fun stuff on week nights), and the hostess always made the main dish then we'd all bring side dishes or salad or dessert to go with. When Lauren hosted, this is what she made. It was so good. She sent me the recipe the next day, and I've been making it ever since. That was at least three years ago if not more. Remember awhile back I said that I had two enchilada recipes I used when I had leftover chicken? This is the other one. Since it was Lauren's recipe, I called it Lauren's enchiladas.

Now, probably two years ago or so I was telling my boss I was making enchiladas for dinner. She's Mexican and asked how I did them. I told her. She laughed and said, "Claire, no Mexican would make enchiladas that way. Those are white girl enchiladas." So, then they became "White Girl Enchiladas" which is a funny name I think.

Long story short (too late), this is what I made to take to my friend Cindy for dinner. Her little baby boy, Ryan Arthur, was born six weeks early but was only in the NICU for a few days before being sent home. I think this is his second or third week home now. I can't remember, I've had so many friends having babies lately and so many that are pregnant, I can't keep track of who was born or will be born when. Anyway, this is what they are having for dinner. I'm kind of's one of my favorites.

White Girl Enchiladas
1-2 lbs chicken (depending on how much you are making)
1-2 small cans of diced green chilis
8 oz block of cream cheese
8-10 flour tortillas
15 oz. can Green Chili enchilada sauce
1 pkg. Cheddar/Mexican Cheese

Preheat oven to 400 degrees.

Cook chicken and shred or cut into small pieces in a pan on the stove. Cut up 8 oz. of cream cheese into small pieces so it melts easier. Mix chicken with cream cheese and 1-2 cans of diced green chilis (depending on how spicy you want them) in the pan on medium heat.

Fill each tortilla with mix and fold up. Place into a lightly greased cooking pan, folded side down. Pour cheese and sauce over the enchiladas and put in the oven for 20 minutes.


I always use chicken that's already cooked when I make these, so I just use whatever I have left. Another easy option is to get a rotisserie chicken from the grocery. I also use the big can of enchilada sauce (even though I usually have some left) and pour a little of that in to the chicken mixture while it's on the stove.

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