Good Bite says: This week, Paula Deen is on the lookout for appetizing entree recipes using Philadelphia Cream Cheese for Real Women of Philadelphia. That inspired Lori Lange of RecipeGirl.com to create her own entree for the Good Bite community.
SAUCE
½ cup butter
½ cup all-purpose flour
3 cups chicken broth
8 ounces sour cream*
4 ounces cream cheese*
½ cup green taco sauce
ENCHILADAS
12 (8-inch) flour tortillas
4 cups cooked, shredded chicken (about 2 large breasts)
10-ounce package frozen chopped spinach, thawed & squeezed dry
8 ounces sliced mushrooms
1 large shallot, finely chopped (about ¾ cup)
1 pound (16 ounces) grated Monterey Jack Cheese
*It’s perfectly okay to use light sour cream and low fat cream cheese in this recipe. You’ll still get the same, creamy result.
STEP 1
Preheat oven to 425 degrees F. Spray two 9x9 pyrex dishes (or 1 large) with nonstick spray.
STEP 2
Prepare sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook, stirring 1 minute. Gradually add broth and cook, stirring until thick (5 minutes). Whisk in cream cheese until melted. Stir in sour cream and taco sauce. Let cool.
STEP 3
Assemble enchiladas: Lay out tortilla on work surface. Spread 2 Tablespoons Jack cheese down the middle, then ¼ cup chicken, a sprinkle of chopped shallots, a Tablespoon of spinach and a few mushroom slices. Spoon 2 Tablespoons of the sauce on top of the mixture. Roll and place seam-down, 6 enchiladas in each dish. Spoon remaining sauce over rolled enchiladas, then sprinkle with remaining Jack cheese.
STEP 4
Bake 25 to 30 minutes, or until lightly browned and bubbly.
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