Julie's Chicken Enchildas

Julie's Chicken Enchiladas Recipe - Authentic Mexican Flavor

Region / culture: Mexico | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 6

Introduction

Julie's Chicken Enchiladas are a delicious and creamy dish that is perfect for a family dinner or a gathering with friends. This recipe combines tender chicken, creamy cream cheese, and flavorful salsa all wrapped up in a soft tortilla. Topped with melted cheese, green onions, and sliced olives, these enchiladas are sure to be a hit at any meal.

History

This recipe for Julie's Chicken Enchiladas has been passed down through generations in Julie's family. Originally created by Julie's grandmother, this dish has been a favorite at family gatherings and special occasions for years. Julie has put her own twist on the recipe, adding her own special touch to make it even more delicious.

Ingredients

2 lb (907 g) chicken
16 oz (454 g) can of Las Palmas red mild enchilada sauce
1 pack of 8 oz (227 g) Philadelphia cream cheese
green onions
small can of sliced black olives
canned or jarred salsa
32 oz (907 g) of shredded monterey jack and cheddar cheese (16 oz for each)
corn tortillas

How to prepare

Boil chicken breast for approximately 1 hour until tender.
Shred the chicken using a fork.
Lightly fry the tortillas until they become soft.
In a skillet, sauté the chicken with cream cheese and salsa until a creamy mixture forms.
Shred both packs of cheese.
Dip the tortillas in the sauce to enhance the flavor.
Place a spoonful of the chicken mixture and a spoonful of cheese onto each tortilla, then roll them up in a circular motion.
Pour the sauce and cheese over the enchiladas.
Slice the green onions into small pieces and sprinkle them over the enchiladas.
Top the enchiladas with sliced olives.
Bake for approximately 30 minutes. And voila! You have my special enchiladas.

Variations

For a spicier version, add diced jalapenos or hot salsa to the chicken mixture.
Substitute shredded beef or pork for the chicken for a different flavor.
Use corn tortillas instead of flour tortillas for a gluten-free option.

Cooking Tips & Tricks

Be sure to boil the chicken until it is tender to ensure that it shreds easily.

- Lightly frying the tortillas before filling them will make them more pliable and easier to roll.

- Dip the tortillas in the sauce before filling them to enhance the flavor of the dish.

- Sprinkling green onions and sliced olives on top of the enchiladas before baking adds a pop of color and flavor.

Serving Suggestions

Serve Julie's Chicken Enchiladas with a side of Mexican rice, refried beans, and a fresh salad for a complete meal.

Cooking Techniques

Boil the chicken until tender before shredding it for the filling.

- Lightly fry the tortillas before filling them to make them more pliable.

- Bake the enchiladas until the cheese is melted and bubbly.

Ingredient Substitutions

Use Greek yogurt instead of cream cheese for a lighter version of the dish.

- Substitute Monterey Jack cheese for the cheddar cheese for a different flavor.

- Use store-bought rotisserie chicken to save time on preparation.

Make Ahead Tips

You can prepare the chicken filling and assemble the enchiladas ahead of time. Simply cover and refrigerate until ready to bake.

Presentation Ideas

Serve Julie's Chicken Enchiladas on a platter garnished with fresh cilantro and a dollop of sour cream for a beautiful presentation.

Pairing Recommendations

Pair Julie's Chicken Enchiladas with a cold beer or a refreshing margarita for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Julie's Chicken Enchiladas contains approximately 400 calories.

Carbohydrates

Each serving of Julie's Chicken Enchiladas contains approximately 30 grams of carbohydrates.

Fats

Each serving of Julie's Chicken Enchiladas contains approximately 20 grams of fat.

Proteins

Each serving of Julie's Chicken Enchiladas contains approximately 25 grams of protein.

Vitamins and minerals

Julie's Chicken Enchiladas are a good source of calcium, vitamin A, and iron.

Alergens

This recipe contains dairy (cream cheese and cheddar cheese) and wheat (tortillas).

Summary

Julie's Chicken Enchiladas are a balanced meal that provides a good mix of carbohydrates, fats, and proteins. They are also a good source of vitamins and minerals, making them a nutritious and delicious choice for dinner.

Summary

Julie's Chicken Enchiladas are a flavorful and creamy dish that is perfect for any occasion. With tender chicken, creamy cream cheese, and melted cheddar cheese, these enchiladas are sure to be a hit with your family and friends. Serve them with Mexican rice, refried beans, and a fresh salad for a complete meal that everyone will love.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a crisp autumn day, and I was visiting my dear friend Julie at her cozy farmhouse. As soon as I walked through the door, the aroma of spices and roasting chicken filled the air, making my mouth water.

Julie greeted me with a warm hug and a twinkle in her eye. "I'm so glad you're here," she said. "I'm making my famous Chicken Enchiladas for dinner tonight, and I thought you might like to learn the recipe."

I couldn't believe my luck. Julie's Chicken Enchiladas were legendary in our circle of friends, and I had always wanted to know the secret behind their mouth-watering flavor. Julie led me into her sunny kitchen, where she had already laid out all the ingredients on the counter.

"First, we need to roast the chicken," Julie explained, showing me how to season the bird with a blend of spices and olive oil. As the chicken sizzled in the oven, Julie began to chop onions, garlic, and bell peppers, filling the kitchen with a symphony of savory scents.

As the chicken finished roasting, Julie shredded the tender meat and mixed it with the sautéed vegetables. She then showed me how to assemble the enchiladas, spooning the filling into soft corn tortillas and rolling them up snugly.

"Next, we need to make the sauce," Julie said, pouring a rich tomato sauce into a saucepan and adding a dash of cumin, chili powder, and a hint of cocoa powder. She let the sauce simmer on the stove, allowing the flavors to meld together and deepen.

Finally, it was time to assemble the enchiladas. Julie poured a ladle of the sauce into a baking dish, arranging the rolled enchiladas on top and covering them with the remaining sauce. She sprinkled a generous amount of cheese over the top and popped the dish into the oven to bake.

As the enchiladas baked, Julie and I sat at the kitchen table, sipping on mugs of steaming hot chocolate and catching up on each other's lives. The aroma of the enchiladas wafted through the air, making my stomach growl in anticipation.

When the timer finally chimed, we both rushed to the oven to pull out the piping hot dish of enchiladas. The cheese was bubbly and golden, and the sauce had thickened to a rich, velvety consistency. Julie sliced the enchiladas into generous portions and plated them with a dollop of sour cream and a sprinkle of fresh cilantro.

I took my first bite of Julie's Chicken Enchiladas, and it was like a flavor explosion in my mouth. The tender chicken, the smoky sauce, the gooey cheese – it was a symphony of flavors that danced across my taste buds. I couldn't believe that I had helped create something so delicious.

Julie smiled as she watched me savoring the dish. "You're a natural in the kitchen, my dear," she said. "I have a feeling that this won't be the last time you make these enchiladas."

And she was right. From that day on, Julie's Chicken Enchiladas became a staple in my own kitchen. I made them for family gatherings, potlucks, and special occasions, always thinking of Julie and the wonderful afternoon we spent together in her farmhouse kitchen.

Over the years, I've added my own twist to the recipe, experimenting with different fillings, sauces, and toppings. But no matter how many variations I try, Julie's original recipe will always hold a special place in my heart.

So whenever I make a batch of Julie's Chicken Enchiladas, I think back to that crisp autumn day in Julie's farmhouse kitchen, surrounded by the warmth of friendship and the aroma of spices. And I am filled with a sense of excitement, just like the first time I saw that recipe.