Coming in hot: We’re solving your dinner dilemma, one recipe at a time.
If spring break season has you craving some heat at your dinner table, we’ve adapted an old favorite (the original inspiration appeared in a September 1994 issue of Bon Appetit) and added a Double Take twist. These chicken enchiladas will delight your taste buds and your family, but best of all they won’t take a year and a half to make. Note: If it ever takes you that long to make dinner, there’s a good chance you’re doing it wrong.
· 16-ounces sour cream
· 7-ounces canned diced green chiles
· 4 large scallions, chopped
· 1/2 cup chopped fresh cilantro
· 1 1/2 teaspoons ground cumin
· 2 cups cooked chicken, diced
· 2 cups packed grated sharp cheddar cheese (about 8 ounces)
· 8 flour tortillas
· 8-ounce pacakage light cream cheese, cut lengthwise into 8 strips – the “light” designation is key!
· 32-ounces Double Take Machismo or Machismo Medium
· Additional chopped fresh cilantro (optional)
First things first: Grease a 9x13 baking dish. No one likes sticky enchiladas. Mix the sour cream, chiles, and cumin together in a large bowl. Add in the chicken and 1 cup of the cheddar cheese.
From there, spoon a generous ½ cup of this mixture down the center of each tortilla. Add a cream cheese strip to each before rolling. (Remember when we recommended light cream cheese? We’ve found the regular variety to be overwhelming.) Roll each tortilla and arrange seam side down in dish.
One thing to love about this recipe is that it can be made ahead, provided you cover and refrigerate. Preheat your oven to 350°F. Pour Double Take over the top, cover, and bake for 45 minutes. Uncover, add the remaining 1 cup of cheddar cheese – distributing evenly over the top – and bake for an additional five minutes.
Garnish with additional cilantro. Enjoy!