Sunday, May 5, 2013

cream cheese and chicken enchiladas

It was a boring Tuesday night.  
no soccer, no after school clubs, no games, no plans.
so of course I thought to myself - "woman  .. find something new and exciting for dinner!"
after an exhausting 3 minute search - I found this blog and awesome recipe. 
"Pearls, Handcuffs, and Happy Hour.." 
You should visit the blog, for the simple fact that the name is off the charts awesome; then stay for the easy squeezy recipeasies :)  (see what I did there .. huh huh ? do ya ? :P)

Back to it .. 
.. who am I to pass up making something that is 'to die for?'
I'm not.

we gave them a whirl and holy delciousness, Batman!
these bad boys live up to their name - so here's the recipe : 

2-3 chicken breasts, shredded (or rotisserie)
1  pkg. cream cheese {8 oz.}
1 28 oz. can green enchilada sauce
1 can black beans, drained & rinsed
optional - 1 can green chiles -
by optional I mean, you should add them or you'll regret itmmensely if you don't
{use flour tortillas - they work a lot better than the ones in MY picture}
1-2 cups shredded monterrey & colby cheese
cook and shred the chicken while you make the rice
Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together.
Pour half a cup of the enchilada sauce into the bottom of a 9x13 baking dish.
Layer the rice & black beans to your taste, inside the tortilla
 top with the chicken cream cheese mixture
Roll up each of the tortillas
place them in the baking dish seam side down.
Top with 1 cup of the enchilada sauce…
and 1-2 cups of shredded cheese.

Cover the baking dish with foil and bake at 375 for about 25 minutes.
Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered
...just long enough to brown the cheese.

shove everyone out of the way and get your grub on!!
enjoy the ridiculous feast fit for someone super awesome.
YOU !!

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