I made these and they turned out great.
- 1/2 t. salt
- 1 roasted chicken about 1#
- 1 8 oz. pkg. creamed cheese, cut into cubes
- 1 can (4.5 oz.) chopped green chilies
- 1pkg. (12 ct.) flower tortillas
- 2 cans (10 oz.) green chili enchilada sauce
- 2 t. fresh or minced garlic
- 1 t. chopped cilantro
- 3/4 c. shredded mex. cheese ( i use sargent authentic mx. cheese ).
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Heat oven to 400 degrees. Lightly greased or sprayed with cooking spray a 9× 13 × 2" Baking dish.
- Shred or cut cooked chicken into pieces and place in large skillet, over med. Heat.
- Stirring occasionally, add the cream cheese and chilies. Reduce heat. Cook and stir until well blended.
- Spoon chicken mixture onto tortillas, roll up and place seam side down into prepared pan.
- Pour enchilada sauce over top and sprinkle with cheese.
- Bake for 15 to 20 min. Or until hot and cheese is melted and just turning brown.
- Remove from oven and let set for 5 to 10 min. Then serve with your garnishes. (Note: You can add a little of the enchilada sauce to your chicken mixture. Opt.)
That ingredient list leaves out how the dairy reacts under high heat. When cream cheese meets direct pan heat without enough added moisture, it breaks and releases grease instead of melting smoothly. Cubing the block evenly before introducing it to the skillet prevents hot spots where the proteins scorch before the center softens. Combining shredded poultry and canned peppers directly into that melting dairy creates a thick binder that behaves predictably inside a rolled wrapper. Stacking these assemblies tightly in a 9x13x2-inch baking dish keeps the fillings secure, but freezing unbaked assemblies requires wrapping them tightly in plastic wrap followed by aluminum foil to prevent freezer burn for up to two months. Thaw frozen pans completely in the refrigerator for twenty-four hours before baking, otherwise the center remains cold while the edges burn at 400 degrees. Green chili enchilada sauce relies on tomatillos or green chilis for acidity, a regional style originating from northern Mexico that cuts through heavy fats like cream cheese and melted cheese blends. Pouring the sauce over the rolled tortillas just before baking protects exposed edges from drying into brittle points in the oven. Letting the baked dish rest for ten minutes allows the starches and melted fats to cool slightly, firming the interior so individual portions lift out intact rather than collapsing into a sauce-heavy slide.
