Monday, March 15, 2010

Tanya's Cream Cheese Enchilada's

1 whole chickens, cut up.
1 bunch green onion chopped
2 cans mushrooms
1 8oz package cream cheese
16oz of sour cream
green enchilada sauce 19 oz
enough mexican blend shredded cheese to cover enchilada's. (I used 1 1/2 packages roughly)

Pat dry chicken pieces and brown in hot frying pan with 1-2 tablespoons olive oil as needed.
Place browned chicken in dutch oven to boil. Deglaze pan to get the benefit of drippings and add to water in dutch oven.
Cook chicken for 20-40 minutes until down. Let sit 10 minutes. Then debone the chicken.
Add to deboned meat onions, drained mushrooms, and cream cheese. Add about 3/4 cups of chicken broth and mix together until chicken shreds into fine pieces and cream cheese is completely blended in. Add salt and pepper to taste

For this amount I use two oblong cake pans.
Spread a dollop of sour cream on the bottom of the pan. This helps keep them moist and makes clean up easier.
On each tortilla I spread a dollop of sour cream, and a couple of tablespoons of chicken mixture. I'm not exact with this just fill them as you would like. I can get about 10 enchilada's in a pan 8 placed side by side and 2 in the open space on the edge.
Spread more sour cream on top, add 1/2 a can of enchilada sauce spreading evenly then add cheese on top.
Repeat on the 2 tray.
I usually get 2 trays out of this and sometimes some extra chicken for left overs.
bake in 350 oven for 20 minutes or until hot and bubbly.