Thursday, February 4, 2016

145.6...Creamy Cheesy Green Chile Chicken Enchiladas

A few nights ago I made a batch of super easy, delicious Creamy Cheesy Green Chile Chicken Enchiladas. It made a lot, the rest of which are now in my freezer. I hope it reheats well because these things are too good to waste!

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Creamy Cheesy Green Chile Chicken Enchiladas (Makes 8-10 enchiladas)

Recipe from Chef in Training

Ingredients:

1 (8 oz.) block cream cheese, softened

1/4 cup butter, softened

1 (4 oz.) can diced green chilies

2-3 cups cooked and shredded chicken

1 cup shredded cheese, divided

1 (28 oz.) can Old El Paso Green Chile Enchilada sauce (you may not use all of it)

8-10 flour tortillas

Directions:

1. Preheat oven to 400 degrees.

2. Stir softened cream cheese and softened butter together until smooth and well combined.

3. Stir in chicken, green chilies, and 1/4-1/2 cup shredded cheese (depending on how cheesy you want it to be)

4. Dip each flour tortilla into the Green Chile Enchilada sauce and spoon some of the chicken mixture into the tortilla. Roll up and place in casserole dish. Repeat until mixture is gone.

5. Top with a little extra Enchilada sauce and 1/4-1/2 cup shredded cheese.

6. Bake at 400 degrees for 20 minutes.

Printable Recipe

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I went to one of Phillis Carey’s cooking classes at the La Jolla Community Center on Tuesday. The class was “Valentine’s Celebration” and it featured a whole meal that you could serve on Valentine’s Day, or any holiday for that matter!

The first recipe was actually a cocktail! Strawberry-Grand Marnier Champagne Cocktail:

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I really liked this. It wasn’t too sweet at all.

The second recipe was Brie Sauté with Green Onions:

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This might be the best thing I’ve put in my mouth in a long time. Absolutely ridiculously amazing. Someone needs to invite me to a party so that I can make this ASAP.

The next recipe was Asparagus and Strawberry Spinach Salad with Raspberry Balsamic Dressing and Toasted Almonds:

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As I’m sure you know by now, I do not like fruit in my food. So I was obviously skeptical about this salad. I actually enjoyed it better than I thought I would! The dressing wasn’t too sweet and all the flavors tasted great together. 

The main course was Chicken Cordon Bleu Rolls in Creamy Mushroom Lemon Sauce and Creme Fraiche Mashed Potatoes with Chives:

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Amazing. The chicken was fabulous!!! I loved the mushroom sauce and the mashed potatoes. Winner.

Dessert was Red Velvet Cheesecake Tart:

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I love red velvet anything so I knew I’d love this. I was right! 

Dinner Tuesday night was tacos and leftover Restaurant Style Mexican Rice (recipe coming):

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Easy and a family favorite for sure. 

Yesterday’s breakfast:

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After I took the kids to school, I went to spin class. 

Lunch was Love Boat Sushi. Miso soup:

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Tuna sushi:

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Yellowtail and Salmon Sushi:

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Marine Boy and PGA rolls:

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Last night my son had a late basketball game. We went to dinner at Sammy’s Woodfired Pizza beforehand. My husband and I split the Chopped Chicken Salad and the Burrata Pesto Pizza:

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My favorite meal there!

Today’s breakfast: 

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I took the kids to school, went to Sculpt class, then came home to do laundry and start packing. We are off to the Super Bowl this weekend! Yes!! 

Lunch was a turkey sandwich, pickle, veggies and ranch dressing.

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Tonight will be a chill night at home. Looking forward to it!

Who are you cheering for in the Super Bowl?

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