Skip to main content

Cream Cheese Enchiladas

Cream Cheese Enchiladas

Ingredients
1 package cream cheese
1 10 oz can of condensed cream of chicken soup
1 10 oz can of green enchilada sauce
1 20 oz can of rotel drained
2 cups shredded cheese any kind you prefer (I buy the pre-shredded Mexican blend)
4 cups cooked and shredded chicken
12 flour tortillas

Preheat oven to 350 degrees. Combine the cream cheese, green enchilada sauce and cream of chicken soup in a large microwavable bowl. Put it in the microwave to melt the cheese and stir until completely mixed and saucy. Add the drained rotel. Have your chicken already cooked and cut up or shredded into little pieces. (It usually takes six to seven chicken tenderloin pieces.) Get two 9 x 13 pans ready. Take a few spoonfuls of the sauce and spread it out in the bottom of the pan. It doesn’t have to be thick….just spread it around a bit to keep the enchiladas from sticking. Take a tortilla and in the middle put a moderate handful of chicken. Spoon enough sauce to cover the chicken well, and then fold in the sides of the tortilla and roll it up. Place in the pan and put a spoonful of the sauce across the top, spreading it out with your spoon. Repeat until you’ve either run out of ingredients or pan space. Take the shredded cheese and spread across the top liberally. Bake about 20 minutes or until the enchiladas are warm throughout and the cheese is well melted. Serve hot.

Note: These freeze very well and make great leftovers.
Labels:

Comments

Post a Comment

Popular posts from this blog

Ratner's Cheesecake

Here's another recipe from Toby! Thanks Toby......and I'll get the others posted soon! Ratner's Cheesecake and plain cookies Ratner's was a Jewish dairy restaurant in the lower East Side of Manhattan. This recipe, from my disintegrating, no longer in print Ratner's cookbook, is the closest I've ever gotten to reproducing the rich, heavy cheesecake my mother made when I was a kid. It's worth the time it takes to prepare and every last calorie. Dough Can be prepared in advance. Makes enough for two cakes. Can be frozen or used to make cookies – see recipe below. 1 cup sugar 1 teaspoon vanilla extract 1 cup shortening 1 teaspoon lemon extract 1 cup butter 2 eggs 3 cups sifted cake flour ½ teaspoon salt 2 cups all purpose flour 1 teaspoon baking powder 1. In a bowl, combine all ingredients with hands. Refrigerate 3 -4 hours, or preferably overnight. Filling (for...
1 comment
Read more

Some good news about Pirfenidone

Below is a press release from Intermune, the company that makes Pirfenidone. They have essentially reviewed the various clinical trials going on, and decided that Pirfenidone is safe and well tolerated. That would pretty much go along with what we've observed in the HPS community as well. We have a few folks that have been on the drug since the late 90s and continue to do well. Of course, as a journalist, I do have to say consider the source - but at the same time, as someone in a Pirfenidone trial, it's good to know. Results of Comprehensive Safety Analysis of pirfenidone In IPF Patients Presented At European Respiratory Meeting - Analysis shows safety and tolerability of pirfenidone across four clinical trials - VIENNA, Sept. 14 /PRNewswire-FirstCall/ -- InterMune, Inc. (Nasdaq: ITMN ) today announced that the results of a comprehensive review of safety data from four clinical studies were presented at the 2009 European Respiratory Society Annual Congress in Vienna, Austria...
Post a Comment
Read more

The next generation with Hermansky-Pudlak Syndrome

I'm so behind on posting about the trip to Puerto Rico. Since the episode of Mystery Diagnosis on Hermansky-Pudlak Syndrome ran right after we got home, it's been a little busy. These, however, are my favorite pictures from Puerto Rico. I know, not pretty senery etc - but these little guys and gals inspire me. They are the next generation of folks with HPS, and if we keep up the hard work, they will live better lives because of it. They motivate me.
Post a Comment
Read more