This recipe for Creamy Chicken Enchiladas was calling my name, but my conscience was screaming, Tortillas will suck you into Carb Land in a bad way! I couldn't ignore it.
Determined to indulge in the cheesy goodness, but flee from the carb temptation that tortures me so, I decided to sear chicken breasts, and pour the creamy enchilada filling on top.
It needs some tweaking, I think, but for a first-time experiment, it was pretty tasty, and it was quick and easy. Here's what transpired:
The Chicken Enchiladas That Weren't
1 lb. chicken breast cutlets (or breasts that you've butterflied)
1 egg, lightly beaten
2 c. panko (Japanese bread crumbs)
2 Tbsp. butter
1 10-oz. can Rotel tomatoes with green chilies*
1 8-oz. package cream cheese
1 c. Monterey Jack cheese, shredded
Green onions for garnish
EVOO, salt and pepper
- Preheat oven to 350 degrees.
- Heat a couple of tablespoons of EVOO in a skillet over medium high heat.
- Season chicken with salt and pepper. Bread each piece by dipping first in egg, then in panko.
- Sear chicken for just a minute or so per side. (The goal isn't to cook it, but to get it pretty and golden and crispy. It will finish cooking in the oven.) Place in a greased 9 x 13 dish.
- In a separate skillet, heat butter over medium high heat and sauté the Rotel tomatoes for about 5 minutes. Add the cream cheese, and stir until melted.
- Pour the cream cheese mixture over the chicken. Top with Monterey Jack cheese and sliced green onions.
- Bake for 20-25 minutes until the cheese is bubbly.
* I didn't drain the tomatoes so that the juices would help the cream cheese take on a more creamy texture. If you choose to drain them, I imagine it might be thicker, with a little less heat, but don't quote me on that.
** You may also want to go with the mild variety if you're hesitant about spice. I used the original flavor, and it was pretty punchy.
Happy cooking, folks. Get out there and show those carbs who's boss.
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