Other Eats: Enchilada Victory

5 Aug

Did you know there are food categories other than dessert? My overwhelming sweet tooth prefers to ignore these categories, but last week I stumbled upon a blog that has me excited about getting in the kitchen to cook some dinner.

This is a big deal. I’m never excited about cooking dinner. So, the fact that I’ve picked out more than a few meals from Cassie Craves is a proud moment.

It all started when some of my Twitter world was chatting about chicken enchiladas. What can I say, those little tweets can be a dangerous world of cravings. Cassie’s Cream Cheese Chicken Enchiladas won me over. Her photos coupled with the ingredients were a complete win.

This meal was a creamy mexican delight. I followed her recipe word for word this time around, but next time I’ll make a few changes.

Having the perfect salsa is very important for this meal. The salsa I used was a little too chunky for my liking, so searching for a different sauce is going to be necessary. And seeing as I love spicy food, I’m going to use 1 tsp chili powder and 1/2 tsp cumin. Also, the addition of rice either as a side dish or in the actual chicken cream cheese mix will definitely be incorporated.

This is one recipe you’ll wake up craving in a couple of days, trust me.

Cream Cheese Chicken Enchiladas

  • 5 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 2 cups prepared salsa
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded pepper-jack cheese, divided
  • 2 cups cooked shredded chicken
  • 1 cup frozen corn kernels, thawed
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Salt and pepper
  • 4 scallions, thinly sliced
  • 8 8-inch flour tortillas

Preheat oven 325 degrees.

In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.

In a second bowl toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.

Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.

Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.

Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.

Ratings: (1 out of 10, with 10 as the best)

Chef E: 8.5

The Husband: 8.0

The Friend: 8.5


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