Many of you know that I'm a bit of a food guy. And, being a food guy, I love to cook. And, I think that any true cook likes to invent things that are pleasing both to the eyes and to the pallet. And, have a good time while doing it.
With that being said, I wanted to share a creation that I think is one of the best mexican dishes Ive had the pleasure of experimenting with...Please feel free to take a copy of this recipe and try it at home...And let me know what you think of it!!
Cream Cheese Chicken Enchiladas
2 lbs chicken breast (strips) cut into cubes
2 large avocados, sliced
2 red or yellow bell peppers, sliced
8 burrito size flour tortillas
1 large can green enchilada sauce
1 1/2 8oz bars cream cheese (12 oz in total)
1 pkg taco spices
1 cup shredded sharp cheddar cheese
6 bottles of Corona
1 large lime
Preheat oven to 350. Get a cutting board and a knife and begin breaking down your peppers. When this is all said and done, you should have roughly enough pepper strips to add 3 or 4 of them to each enchilada.
Break down your avocados also. All said and done, you should have 16 slices (each half of an avocado should yeild 4 large slices).
At this point, you should be thirsty. So, cut up your lime into pieces. Open a Corona and squeeze lime juice into bottle. Take a drink. Put bottle down.
Cube up your chicken and, in a large skillet, drizzle some olive oil and saute on stove until cooked through. Add a splash or two of your Corona while cooking your chicken, if you want...it adds a nice hint of flavor. Finish your beer during this process. (Sure, you could get a whole chicken and boil it until all the meat falls off the bone and drain the liquid off the meat and then use the shredded chicken meat as your base for this recipe...but, who has the time for that kind of work???)
Once chicken is done and all the liquid is boiled away, add cream cheese and lower heat to medium low. Melt cream cheese and stir thuroughly. Dont let the cheese scald, so make sure the heat is low and you are stirring frequently. Once melted completely, Add taco seasoning and mix. Remove from heat. If you are like me, at this point, you need another beer. So, take care of that really quick.
Spray your 9x13 pan with a helping of olive oil spray or other non stick spray.
On a tortilla, scoop out 1/8th of the mixture (cut the mixture with a spatula in the skillet like a pie. That way, you dont have to guess) and place in the middle of the tortilla like you would if building a burrito. Add a few strips of bell peppers. Add 2 strips of avocado. Roll up and place in the px13 pan.
Repeat these few steps until you are out of everything. If you planned it right, you should run out of all the ingredients on the last one. You should have finished your second beer by now...so, get another one if needed.
Once done rolling and placing in your pan, cover with enchilada sauce and bake at 350 for 35 minutes. Drink more beer while baking. When done, top with shredded cheese and pop back into oven for 5 minutes or so.
Serve hot on a bed of shredded lettuce and crushed tortilla chips and top with sour cream and the hottest hot sauce you can stand....and have a beer with it!