This recipe was inspired by a Food Network show from years ago. I came up with this on my own but I wish I could remember the guy that gave me the surprise ingredient idea.
Here is what you need:
2) 9×13 Baking Dishes, 1) Medium Mixing Bowl, 1) Skillet.
4-5 Chicken Breasts, Butter, Onion, Garlic, Green Pepper, Cumin, Red Pepper, Salsa, Flour Tortillas, Cream Cheese, Shredded Cheese, Salted Almonds, Enchilada Sauce and Sour Cream.
Once they are done set them aside.
Keep your oven heated at 350.
In a skillet on the stove top –
1/2 stick of Butter
1/4 Cup if finely chopped Onion
1 Garlic Clove – pressed
1/2 Green Pepper finely chopped
1/2 tsp. of Cumin
Melt the butter and saute the vegetables until they are just cooked in the skillet (stirring frequently for 8 minutes approx.)
Chop the cooled chicken breasts into cubes at this point while the veggies cook . Save the juice drippings.
Once the veggies are done set this skillet mixture aside.
In a medium mixing bowl –
4 oz Cream Cheese (soften in the microwave on defrost)
3/4 Cup of your favorite Salsa
2 Cups of Mexican Shredded Cheese (we use lots of cheese so I usually have a big bag of a cheddar mix so it is OK to use cheese that isn’t Mexican)
Stir in the skillet mixture, chopped chicken and about 3/4 cup of juice from the baked chicken with the above ingredients.
I like to add a bit of Red Pepper.
Now…here is an interesting ingredient that makes this enchilada recipe unique.
2/3 Cup of Chopped Almonds! The salted ones are best.
Use at least 2/3 cup so there is a nutty crunch in each bite.
Stir them into the mixing bowl with all the other ingredients.
Wrap a heaping tablespoon of the mixture into a burrito sized tortilla and place them in a 9×13 baking dish that has been sprayed with non-stick spray.
Roll those babies up nice and tight. 8 should fit in a 9×13 dish. I ended up getting about 14 burritos total so I used a smaller baking dish for the extra 6 and put them in the freezer for another night.
We have a family of 4 so 8 burritos is plenty.
You have the option of using Enchilada Sauce to bake them in or they are even good just rubbed with a little olive oil and topped with cheese at the end.
Cover with foil.
Bake for 30 minutes in the center of your preheated oven at 350.
When they come out of the oven the cheese is all melted and gooey.
I serve them right away with sour cream and avocado (when I have one).
We love any kind of Mexican food.