I was looking for a recipe for chicken enchiladas but most of the recipes I found were too involved. I figured there had to be an easier way to make these delicious enchiladas. So, I came up with this one and have made it several times. We enjoy it each time I make it. If you love spicy, you can use chopped jalapeños. However, if not, I suggest you use green chiles as a substitution.
Ingredients:
6-8 medium sized flour or corn tortillas
9 boneless skinless chicken thighs
8 oz. package of cream cheese (at room temperature)
4.25 oz. can of chopped jalapeño peppers, drained
2 - 8oz. packages Kraft four cheese Mexican or cheddar cheese, shredded
¼ t. garlic powder
1 t. cumin
1 t. oregano
½ t. salt
1 bay leaf
3 green onions
1 jar your favorite salsa verde (I used Guy Fieri)
Remove any fat from the chicken. Place chicken in a large pot with just enough cold water to cover them. Add bay leaf and salt. Bring to a boil for 5 minutes. Cover pot with lid and remove from heat. Allow to stand in the hot water for 15 minutes.
Remove chicken onto a plate and cover with plastic wrap. After 15 minutes, if the chicken has cooled, shred with your fingers or cut with a knife into small dice and place into a large bowl.
Cut cream cheese into 1 inch cubes and add to the chicken. Cut three green onions and add to bowl. Add oregano, cumin, garlic powder, peppers and one package of the cheese. Mix all ingredients by hand or with a spoon.
Warm the tortillas in a microwave (in the package, opened) for approximately 30 seconds, or until soft. Coat a 9x13 baking dish with non-stick spray. Spread about 1/3 cup salsa verde on the bottom of the pan.
Put 1/3 of the chicken mixture at one end of the tortilla. Roll tightly and place in dish with seam side down.
Pour additional salsa verde over the top of the enchiladas. Sprinkle the remaining cheese generously over the enchiladas.
Preheat oven to 350º. Cover baking dish with aluminum foil and back 35-40 minutes or until cheese is melted.
