Kim’s PBF Chicken Enchiladas
Kim Hughes of Wake Forest, North Carolina, became familiar with PBF when her son, Justin, began playing soccer for the University of North Carolina at Chapel Hill. It stands for “Parents Bring Food,” and it has become a tradition with the UNC men’s soccer team after home games. Parents feed the players after the matches, which allows them a chance to get to know the players and each other. Coaches even use PBF as a recruiting tool.
SERVES 20
| 4 |
whole boneless, skinless chicken breasts |
| 3 |
tablespoons unsalted butter |
| 1 |
medium-size yellow onion, chopped |
| 1 |
1.25-ounce package taco seasoning |
| |
Salt and freshly ground black pepper to taste |
| 1 |
8-ounce package cream cheese |
| 1¾ |
cups shredded sharp cheddar cheese |
| 1 |
cup shredded pepper Jack cheese |
| 1 |
4-ounce can chopped green chiles |
| 5 |
tablespoons prepared salsa verde |
| 4 |
cups enchilada sauce |
| 10 |
burrito-size flour tortillas |
- Preheat the oven to 350°F.
- Cut the chicken breasts into 1½-inch-thick strips. Heat the butter in a large frying pan over medium heat. Add the chicken, onion, and taco seasoning, and sprinkle with salt and pepper. Cook, stirring, until the chicken is cooked through, about 10 minutes. Let cool, then shred or chop into small pieces. Set aside.
- In a large bowl, combine the cream cheese, 1½ cups of the cheddar cheese, the pepper Jack cheese, chiles, salsa verde, and 1 cup of the enchilada sauce. Add the shredded chicken mixture and stir well.
- Spoon about 5 tablespoons of the filling down the center of a tortilla, then roll it up and place it in a large baking dish, seam side down. Repeat with the remaining tortillas. Pour the remaining 3 cups of enchilada sauce over the enchiladas. Sprinkle with the remaining ¼ cup cheddar cheese. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for 10 more minutes, or until bubbly. Cut each enchilada in half and serve hot.
EXTRA POINTS You can prepare these at home earlier in the day and reheat them, covered with aluminum foil, in a hot oven or grill at the tailgate party.