Wednesday, November 3, 2010

Delilah's Recipes: Killer Chicken Enchiladas

Hey, everyone! How is your week going? One more day and Mel's book Delilah's Downfall. She is super excited and driving her entire family insane with it. Don't forget, she's featuring the American cowboy all this week on her blog. And, in honor of Mel, I thought I would share her favorite TexMex food recipe. The Schroeders are from Texas if you didn't know. Les, her hubby, is a born and bred Texan who is in the Air Force right now. But, they have both spent most their lives in Texas. So, they eat a lot of TexMex food. Since they have been stationed places that sometimes lack authentic TexMex, Mel cooks even more when they are stationed outside of Texas.
Anyway, here is a recipe she adapted from several others she had. It is a family favorite. And that is saying something because getting her family to agree to something is like me trying to get all the Bartlett men to agree to one thing, lol.

Killer Chicken Enchiladas
3 cup of cooked shredded chicken    1 pt whipping cream
1/2 c diced onion                                  4 oz black olives
1 T olive oil                                            1 clove garlic, minced
4 oz diced green chilis                           black pepper to taste
1 pkg (10) large flour tortillas
1 lb shredded Montery Jack and Cheddar Cheese
8 oz cream cheese

Prehead oven to 350 F. Heat oil in large skillet. Saute onnion and garlic until onion is translucent. Add chicken and toss until heated through. On low heat, add cubes of cream cheeses then pepper. Stir. Add green chilies and mix thouroughly. Roll chicken mixture in flour tortillas, then place seam side down in 9x13 baking dish. Sprinkle cheese on top, then place olives on top of that. Pour whipping cream over enchiladas and back 30 min( uncovered) or until cheese is melted and cream is thickened.

Serves 10

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