Recipe of the Day



Cream Cheese Chicken Enchiladas

Ingredients:
  • • 5 ounces cream cheese, softened
  • • ¼ cup sour cream
  • • 2 cups Colby-Jack cheese or cheddar
  • • 2 cups cooked shredded chicken
  • • 1 cup frozen corn kernels, thawed
  • • 1 (4 oz.) can diced green chilies
  • • ½ tsp. chili powder
  • • ¼ tsp. cumin 
  • • Salt and pepper
  • • 4 scallions, thinly sliced
  • • 8 (8-inch) flour tortillas

Directions:
  • • Preheat oven to 325˚F.
  • • In a large bowl blend together the cream cheese, sour cream and half of the enchilada sauce — see sauce below.
  • • Mix well.  
  • • Stir in 1 cup of cheese.
  • • In a second bowl, combine chicken, corn, cumin, chili powder, salt and pepper, green chilies, and ½ of the scallions.
  • • Combine the two bowls.
  • • Spread some sauce in bottom of 9x13 baking dish.
  • • Fill each tortilla, roll up and place in baking dish, seam-side down.
  • • Add enchilada sauce over the top. 
  • • Sprinkle with remaining one cup cheese.
  • • Bake 20-25 minutes.

Enchilada Sauce

Ingredients:
  • • ¼ cup vegetable oil
  • • 2 tbsp flour
  • • 1 tbsp chili powder 
  • • 1½ cups water or chicken broth
  • • 1 (8-oz.) can tomato sauce
  • • 1 tsp. dried oregano
  • • ¾ tsp. ground cumin 
  • • ¾ tsp. garlic powder
  • • ½ tsp. onion powder
  • • ½ tsp. salt

Directions:
  • • Heat oil in a skillet over medium-high heat.  
  • • Stir flour and chili powder into broth and mix well.  
  • • Pour broth slowly into hot oil, reduce heat to medium 3 to 5 minutes stirring occasionally as it thickens and is completely incorporated into a smooth mixture.
  • • Gradually stream tomato sauce into the broth mixture. 
  • • Stir well.
  • • Stir oregano, cumin, garlic powder, onion powder and salt into the liquid.
  • • Continue cooking until slightly thickened, about 10 minutes.