Wednesday, October 21, 2015

2 Cowgirls Cook Cherry Chicken Enchiladas

It’s not every day that you get an offer from a friend who has a great enchilada recipe and wants to come over and make it for you. No argument here – sounded like a great way to spice up a ho-hum Monday evening to me.

Indeed it was! Gail brought over homemade Cowboy Caviar, which was chock full of fresh veggies, beans and black-eyed peas, plus all of the ingredients for Cherry Chicken Enchiladas. My only contribution was a hunk of my 30-pound stash of Hatch green chiles and a little vino.

The recipe she brought over is from Cherry Republic, a company that creates wonderful salsas, preserves and sauces from Michigan cherries.

Alas I couldn’t possibly have let Gail do all of the work in my kitchen, so I made sure that I chopped a few things and did my best to drive her crazy by taking step-by-step pictures. All worth it – here is the recipe we used. We Cowgirls highly recommend it.

Cherry Chicken Enchiladas
16 ounces light sour cream
7 ounces diced, green chiles
1 green onion, chopped
½ cup chopped fresh cilantro
1 ½ teaspoons cumin
2 cups sharp cheddar cheese, shredded
2 cups diced cooked chicken breast
Salt and freshly ground black pepper
8, 8-inch flour tortillas
8 ounces cream cheese, sliced into 8 pieces
24 ounces of Cherry Salsa (Cherry Republic Original, if possible)

Heat oven to 350 F. Butter a 9 x 13 baking dish. In a large bowl, mix sour cream, chiles, onion, cilantro and cumin.

Mix in chicken and 1 cup of cheddar cheese. Add salt and pepper to taste. Spoon about ½ cup of filling in the center of each tortilla.

Top with a slice of cream cheese. Roll up and place in pan.

Pour cherry salsa over enchiladas. Cover with foil and bake approximately 45 minutes. 

Remove foil, sprinkle with remaining cheese and bake until cheese melts.
(Recipe adapted from

Here’s to cooking with friends!

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