Chicken Enchiladas

Chicken Enchiladas
Chef Kari
Meet the Chef!
Chef Kari Rich
Chef Rich has a passion for preparing local, organic, and sustainable food from scratch. She also has a passion for classic cars, old school hip hop and being a mama to her beautiful baby girl. Kari’s recipe for Hawaiian poke earned her the 1st place prize in the “Traditional” category of the first ever I Love Poke Festival in 2010. Visit Kari’s website:
Recipe Details

2 Chicken breasts or 5 tenders, no skin, cooked and shredded

3 tablespoons Red or white onion, chopped fine

3 Garlic cloves minced

1/3 cup Low-Fat Philadelphia cream cheese, room temperature

1/2 teaspoon Ground Cumin

1/2 teaspoon Chili powder

1/4 teaspoon Salt

1/4 teaspoon Black pepper

1 cup Low-sodium chicken broth

1 cup Stonewall kitchen salsa verde

1 cup Mild cheddar shreds

2 tablespoons Fresh jalapeno, chopped

1/2 cup Fresh Cilantro, chopped

8 KING’S HAWAIIAN Original Hawaiian Sweet Hot Dog Buns

Step 1
Preheat oven to 425°
Step 2
Heat a pan with tsp. oil to medium-high heat. Add onion; sauté until clear. Add garlic cloves; sauté until fragrant
Step 3
Add to the hot pan cream cheese, cumin, chili powder, salt, pepper, broth, & salsa. Bring to a boil. Reduce heat, and simmer 15 minutes, whisking to get out any cheese lumps. Remove from heat; In a medium bowl, add ½ of the sauce mixture to shredded chicken and mix well
Step 4
Add ½ of cilantro to sauce and spread ½ of mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Lay 8 buns with opening facing upward, into the dish and fill with a heaping spoonful of chicken into each bun evenly
Step 5
Pour remaining sauce mixture over chicken filled buns; sprinkle evenly with cheddar cheese. Cover with greased aluminum foil and Bake at 425° for 10 minutes
Step 6
When ready to serve sprinkle the fresh cilantro and jalapeno and enjoy!

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