Generally when I cook a whole chicken it's because I want chicken meat leftover for something else to make later in the week. I hadn't had these enchiladas in a loooooooooooooooooooong time, and they sounded really good to me.
I told the story last time I made these of how they got their name, but basically my Hispanic boss at the time told me that no Mexican would make enchiladas like this when I told her about the recipe, that they were white girl enchiladas. I thought it was funny, so that's what I started calling them. The recipe was originally from my friend Lauren.
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.
They're pretty easy to make and quick to assemble. And they taste oh-so-yummy. I don't know if I have quite enough chicken leftover from the other night, so I'm going to cook up an extra chicken breast, too. I didn't really plan anything to have with it, but I'll come up with something. There's some of the slaw mixture left from last night's fish tacos, so we may have that on the side.