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Crazycracker's blog: "Recipes"

created on 01/01/2009  |  http://fubar.com/recipes/b268950

I thought I had posted this on here already, but I guess I haven't. These are yummy, definitely a family favorite, and I've also found it's a great recipe to use leftover turkey in after Thanksgiving.


1 pound of chicken
1 8 oz package of cream cheese
8 ounces shredded cheddar cheese
1 16 oz can of green chili enchilada sauce (Old El Paso brand, I never see any other brand of this, but in a pinch, I have used some authentic mexican brand of "green chili sauce" which is chunkier and spicier and not what everyone in my family likes)
1 8 ounce can of green chilies (I use Old Elpaso brand, yumm)
some flour tortillas (how many depends on what size, they taco size, fajita size, burrito size, etc. I usually get ones that about 10 inches in diameter and it will make about 8 of those. but sometimes I get smaller ones and make 16. so I guess thats just trial and error but no big deal).

Cook the chicken. You could pan fry it or bake it or even use leftover chicken, but I like the flavor a lot better if I grill it. After its cooked, cut into chunks.

Get a pan on the stove hot, like medium heat, and dump the diced/chunked/shredded chicken into the pan. Put the cream cheese in with it, and the green chilies in with it.

Keep stirring it around til the cream cheese is all melted. You will have a cheesy chickeny flavorful glop in your pan. :)

Put a good size dollop into each shell and roll it up. If it's too hard to roll up, you have too much. If the ends are nothing but tortilla shell then you put too little. LOL. (Hey it's trial and error!).

Get a pan ready for baking thats big enough to hold all the enchiladas. Pour a little of the green chili sauce on the bottom of the pan because that helps the enchiladas not stick. I pour like 1/4 the can and swish the pan around.

Stick the enchiladas in, and pour the green sauce over the enchiladas. If the sauce is too thick to really pour and make it even I just pour in dollops and use a spoon to sort of smooth the green sauce over the enchiladas to cover them as much as possible.

Spread shredded cheddar cheese over the enchiladas and bake at 375 for 17-20 minutes. When the cheddar is melted and the enchiladas are a little bit browned on top, it's done (really everything is already cooked anyway, so the oven is just to brown it a little and melt everything. yummm).

Take it out and let it sit for like 10 minutes. Side dishes I suggest are refried beans, maybe spanish rice.

Being that it's January 1, have to eat the annual helping of black eyed peas (the vegetable, not the girl in the band). Hoppin' John is my favorite way to eat black eyed peas and here is a good recipe. I'll be making this later tonight if you want to stop by! Ingredients: * 1 pound dried black-eyed peas * 2 small smoked ham hocks or meaty ham bone (*note, I make mine with sausage instead of ham) * 2 medium onions, divided * 3 large cloves garlic, halved * 1 bay leaf (*note I skip this cause I don't care about bay leaves) * 1 cup long-grain white rice * 1 can (10 to 14.5 ounces) diced tomatoes with chili peppers, juices reserved * 1 medium red bell pepper, chopped * 1/2 green bell pepper, chopped * 3 ribs celery, chopped * 1 jalapeno or serrano pepper, minced * 2 teaspoons Cajun or Creole seasoning (*note I use Tony Chatcheree's his shit is awesome) * 1/2 teaspoon dried thyme leaves (*note I don't know what this is but I have thyme and I just sprinkle some in there) * 3/4 teaspoon ground cumin * 3/4 teaspoon salt * 4 green onions, sliced Preparation: In a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the bay leaf, onion pieces, and garlic. Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes. Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.
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