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Garlicky Cream Cheese Chicken Enchilada Recipe

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This recipe for Garlicky Cream Cheese Chicken Enchilada is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Recipe is for 2 people and is intended to be scaled up some. Leftovers reheat deliciously.

* 8 oz. cream cheese (1 pkg)
* 1 cup chicken broth
* Optional: 1/2 tsp. "Better Than Bouillon-Roasted Chicken"
* 1 tsp. fresh minced garlic
* 1/2 cup bite sized roast chicken pieces
* 1/4 cup shredded sharp cheddar
* 1/4 cup sliced pepperoncini peppers (or; milder=green chili, spicier=jalapeno)
* 1/4 cup sliced black olives
* 1/4 tsp black pepper
* 3 flour tortillas 11"; suggest revising tortilla diameter to match width of casserole dish
* 2 cups shredded lettuce or similar greens
Directions:
Directions:
Preheat oven to 350ºF.

In pot over medium heat, mix: broth, garlic, cream cheese, pepper, and also bouillon if used; then bring to gentle boil, stirring frequently till well blended--then allow to liquid mixture to cool enough to touch. Separate liquid into two equal portions. Set aside one portion, and add chicken to one portion.

Lay open one tortilla inside baking dish and distribute 1/2 cup of chicken mixture across length of tortilla, then wrap tortilla into a roll; o.k. if some liquid spills out sides. Then repeat fill process with next tortillas until chicken mixture is used. Ideally, filled tortillas should evenly cover dish to same elevation; reposition and flatten tortillas in preparation of next step. Next, the set aside portion of liquid mixture is poured overtop the tortilla grouping, filling spaces between tortillas so that only upper portion of tortillas is not covered up; its ok if they are covered completely. Next, sprinkle shredded cheese evenly across top of dish. Then, sprinkle sliced peppers and sliced olives evenly amongst the shredded cheese; be mindful of the use of these contrasting colors.

If casserole is near full to rim, bake using a cookie sheet underneath the casserole dish. Bake casserole for 40-to-60 minutes, until top of casserole shows bits of golden brown.

Let cool for 15 minutes, and serve over thin bed of shredded lettuce or similar greens. May serve as whole tortillas, or may serve as rectangular portions cut out with steel spatula.
Number Of Servings:
Number Of Servings:
1-to-2
Preparation Time:
Preparation Time:
70-90 minutes
Personal Notes:
Personal Notes:
Do not add salt, but allow for individual taste when served; bouillon and cheese will contribute salt to dish.

This dish meets with wide approval amongst a wide degree of dietary predilections.

Favored variations include smoked chicken, smoked paprika seasoning, and spicier seasonings or peppers.

 

 

 

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