Any Home Bakers Here?

[N F C]

Got 2 baking pans of Cream Cheese Chicken Enchiladas made up...one for tonight and one for the freezer. I haven't used this recipe before, but if we like the results, I'll share the recipe later.

These were very good for dinner last night! I tweaked the recipe a bit to our liking so that's what is shared here:

3 boneless, skinless chicken breasts cooked & shredded (could use a rotisserie chicken)
1 8oz package of cream cheese, softened
4 cloves garlic, crushed
1 Tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground black pepper
1 15oz can petite diced tomatoes, drained
1 7oz can diced green chilies
1/2 Cup chopped fresh cilantro (or 1 Tablespoon dried cilantro)
1/4 Cup lime juice
2 Cups shredded Cheddar cheese (or half Cheddar and half Monterey Jack)
10 large flour tortillas (or 20 small tortillas)
1 15oz jar or can green enchilada sauce

* Preheat oven to 350*. Grease a baking dish. (I did a 13x9" pan and a 9" square pan because I made 20 of the smaller enchiladas)

* Beat cream cheese, garlic, cumin, salt and pepper together in a bowl. Stir in tomatoes, green chilies, cilantro and lime juice. Add 1 Cup of shredded cheese and fold to integrate.

* Stir shredded chicken into cream cheese mixture. Spoon about 1/2 Cup of the chicken mixture into the center of each tortilla and roll up; place seam side down in the baking dish. Top tortillas with remaining shredded cheese and green enchilada sauce.

* Bake until hot and cheese is melted, about 25-30 minutes.

Topping ideas: shredded lettuce, diced tomato, guacamole and sour cream on the side.

 

[ronott1]

These were very good for dinner last night! I tweaked the recipe a bit to our liking so that's what is shared here:

3 boneless, skinless chicken breasts cooked & shredded (could use a rotisserie chicken)
1 8oz package of cream cheese, softened
4 cloves garlic, crushed
1 Tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground black pepper
1 15oz can petite diced tomatoes, drained
1 7oz can diced green chilies
1/2 Cup chopped fresh cilantro (or 1 Tablespoon dried cilantro)
1/4 Cup lime juice
2 Cups shredded Cheddar cheese (or half Cheddar and half Monterey Jack)
10 large flour tortillas (or 20 small tortillas)
1 15oz jar or can green enchilada sauce

* Preheat oven to 350*. Grease a baking dish. (I did a 13x9" pan and a 9" square pan because I made 20 of the smaller enchiladas)

* Beat cream cheese, garlic, cumin, salt and pepper together in a bowl. Stir in tomatoes, green chilies, cilantro and lime juice. Add 1 Cup of shredded cheese and fold to integrate.

* Stir shredded chicken into cream cheese mixture. Spoon about 1/2 Cup of the chicken mixture into the center of each tortilla and roll up; place seam side down in the baking dish. Top tortillas with remaining shredded cheese and green enchilada sauce.

* Bake until hot and cheese is melted, about 25-30 minutes.

Topping ideas: shredded lettuce, diced tomato, guacamole and sour cream on the side.

Thanks for the recipe!

 

[N F C]

Thanks for the recipe!

One of the things I like about that recipe, it made 20 using the smaller tortillas, so we had some for dinner last night, a few for lunch today and there's a pan of 8 unbaked ones in the freezer. Love to have dinner made and in the freezer, it makes things easy.

 

[Swiss]

These were very good for dinner last night! I tweaked the recipe a bit to our liking so that's what is shared here:

3 boneless, skinless chicken breasts cooked & shredded (could use a rotisserie chicken)
1 8oz package of cream cheese, softened
4 cloves garlic, crushed
1 Tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground black pepper
1 15oz can petite diced tomatoes, drained
1 7oz can diced green chilies
1/2 Cup chopped fresh cilantro (or 1 Tablespoon dried cilantro)
1/4 Cup lime juice
2 Cups shredded Cheddar cheese (or half Cheddar and half Monterey Jack)
10 large flour tortillas (or 20 small tortillas)
1 15oz jar or can green enchilada sauce

* Preheat oven to 350*. Grease a baking dish. (I did a 13x9" pan and a 9" square pan because I made 20 of the smaller enchiladas)

* Beat cream cheese, garlic, cumin, salt and pepper together in a bowl. Stir in tomatoes, green chilies, cilantro and lime juice. Add 1 Cup of shredded cheese and fold to integrate.

* Stir shredded chicken into cream cheese mixture. Spoon about 1/2 Cup of the chicken mixture into the center of each tortilla and roll up; place seam side down in the baking dish. Top tortillas with remaining shredded cheese and green enchilada sauce.

* Bake until hot and cheese is melted, about 25-30 minutes.

Topping ideas: shredded lettuce, diced tomato, guacamole and sour cream on the side.

I think I'm going to be trying this recipe tonight, if we have tortillas! It sounds amazing!

 

[N F C]

I think I'm going to be trying this recipe tonight, if we have tortillas! It sounds amazing!

Hi @Swiss, hope you like it!

 

[wyoDreamer]

My recipe for Enchiladas is very similar, only I mix 1 Tablespoon of taco seasoning with the shredded chicken and let it sit while I mix up the cheese sauce. Then I mix in the meat. It gives a little deeper flavor to the meat that way.
AND, I usually make 1 pan with red enchillada sauce for me and a big pan (2x the size) with medium green sauce for DH. I don't do spicy very well. lol.

 

[mschickiemama]

I haven't baked much but I'd like to. Been wanting to get a tortilla press and make tortillas

 

[N F C]

DH and I like a bit of kick to our food, especially Mexican types!

 

[N F C]

I haven't baked much but I'd like to

Hi, thanks for joining us! What are you interested in baking?

 

[wyoDreamer]

My maple pound cake is on hold for a little while.
It was my moms 72nd birthday this weekend and I was instructed by my bossy sister to bring fruit for the picnic. Just buy a watermelon she says. I bought blueberries, raspberries and strawberries. And a water melon. The strawberries were sliced and 2 teaspoons of sugar to help them juice up. I mixed the rest of the berries in with the strawberries and bought an angle food cake and canned whipped-cream. I know my mom is trying to loose weight and that is fairly diet friendly. Well, my other sister brought zuchinni cake and cream-de-menthe cake (I love that stuff) and my mom made banana bars with peanut butter frosting.
Long story short, watermelon never go cut and we have lots of cake at the house now, lol. Somehow they snuck the leftovers into my cooler before we left.