I love the make-ahead convenience of enchiladas. They fill in deliciously for informal get-togethers, or as a heat-and-eat gift for an ill friend. This enchilada recipe showcases cooked chicken, but if you wish you can substitute thin strips of steak or small shrimp. The recipe is from Tieghan Gerard’s cookbook “Half Baked Harvest Quick and Cozy” (Clarkson Potter). The author uses a smooth mixture of cream cheese and milk as the base of the sauce, with storebought green chili enchilada sauce added to the mix.
The garnishes add both flavor and eye appeal. They include plain Greek yogurt or sour cream, diced avocado and sliced green onions, as well as crumbled cotija cheese, thinly sliced fresh basil, and fresh lime wedges.
Creamy Green Chili Chicken Enchiladas
Yield: 4 to 6 servings
INGREDIENTS
4 ounces cream cheese, room temperature
3/4 cup milk of choice
1 (12- to 14-ounce) jar green chili enchilada sauce, divided use
1 1/2 cups cooked shredded chicken
2 teaspoons onion powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
2 (4 ounces each) cans diced green chilies
1 (10-ounce) bag frozen corn, thawed
1 cup shredded cheddar cheese
Salt to taste
12 corn tortillas, warmed until pliable
2 cups shredded pepper Jack cheese, see cook’s notes
Garnishes: A few dollops of plain Greek yogurt or sour cream, diced avocado, sliced green onions, crumbled cotija cheese, thinly sliced fresh basil, lime wedges
Cook’s notes: If children are on the guest list, I use a mix of shredded cheddar and Jack cheese rather than pepper Jack to top the enchiladas.
DIRECTIONS
1. Preheat oven to 400 degrees. Place the room temperature cream cheese in a large, spouted measuring cup with a handle. Slowly whisk in milk and then whisk until smooth. Add half of the enchilada sauce and stir to combine.
2. In a large bowl, combine chicken, onion powder, cumin, garlic powder, chili powder, green chilies, corn and cheddar. Season to taste with salt and stir well. Add about 1/3 of cream cheese sauce and toss to coat.
3. To assemble, coat the bottom of a 9-by-13-inch baking dish with a few spoonfuls of remaining enchilada sauce. Working with one tortilla at a time, spoon the chicken mixture down the center, roll it up, and place the filled tortillas in the baking dish, seam-side down, Repeat with the remaining tortillas and chicken mixture.
4. Pour the remaining cream sauce over the enchiladas, then the remaining enchilada sauce. Scatter the pepper Jack cheese over the top. Bake until the cheese has melted and the sauce is bubbling and enchiladas are heated through, about 20 minutes. Let cool for 10 minutes before serving. Garnish as desired.
Source: “Half Baked Harvest Quick and Cozy” by Tieghan Gerard (Clakson Potter)
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.