Once upon a time I had a small restaurant, located in a small Texas town. During this small 5 second window of my past, I had an employee that was very obvious about the fact that I was lame, my food was lame, my recipes were lame and I think once she even made fun of my eyebrows. (She had no room to talk on the eyebrow matter since hers looked like Nike trademarks.) Basically, she was an unhappy bitch. That being said, everyone has their value in this world. Her value was clear disregard for concerns of caloric intake that might inhibit the artistic interpretation of perfectly fattening creamy chicken enchiladas.
To make her happy, I allowed her to create her own dish so I could check it out. From that, was born the Creamy Chicken Enchiladas for Stephanie’s. Back in the day, in East Texas, calorie counting wasn’t really a thing. While there are Skinny Enchiladas and even Weight Watchers has a recipe for a quesadilla…this is not that. When my husband saw me making these earlier today, he dared to ask if I was using corn tortillas or flour. I loathe corn tortillas and sometimes if you’re going to do it, I feel you’ve got to go all the way.
I don’t know how many years I’ve known him (but it feels like 40) and I’ve never once made this for him. We generally try hard to eat reasonably so today was his first chance at my Fat Girl Enchiladas! He ate two of them and is currently in bed napping them off mid day.
So to get started on the enchilada journey, here’s what you’ll need:
* 4-5 lbs of cooked, shredded chicken meat
*1/4 cup minced garlic
*1/2 cup green onions sliced
*20 count pack of flour tortillas
*1/4 cup olive oil
*3 tablespoons of Tony’s seasoning
* 1 package of Kraft Jalepeno Shredded Cheddar Cheese
*1 16 ounce tub Sour Cream
*2 8oz packages of cream cheese
*10 ounces spreadable goat cheese
*4 10 ounce cans of diced tomatoes with green chilis or jalepenos
*1 15oz jar of salsa con queso
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Preheat oven to 400 degrees and lightly coat 2 to 3 pans with olive oil.
On the stove, place olive oil, minced garlic and then chicken before adding Tony’s. Cover and cook over medium heat for about 25 minutes, flipping once.
Once the chicken is complete, dump into a large bowl and allow to cool. Use all remaining garlic sauce as well! Once cool enough to handle, begin the lovely shredding process.
Once meat is shred, add the cream cheese, and green onions. Beat until creamy, then fold in 3 cans of the diced tomatoes.
Now, create your enchiladas in whatever size you like, the above mixture should make about 20, give or take. On a clean, dry surface, spread out a tortilla, then paste in some goat cheese, before adding chicken mixture. Fold and lay in pan. Repeat roughly 19 more times.
Now, you should take your sour cream, and spread as a topping evenly among enchiladas. Next, add your shredded cheese, queso cheese and top with your last can of diced tomatoes. (Hint, use a can of HOT diced on top for best results.)
Pop those puppies in the oven for about 25 minutes and BAM!
Again, while it’s not a terribly healthy dish, it is great for fun “Mexican Night” dinners and those occasions where you are in the mood for a fat girl meal! (I can say fat girl because I’m not thin and because the term actually means “full of damn fat and calories but who the hell cares.” So please, no crappy emails.
-SDS
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