Creamy Chicken 'Chiladas

MY HAWAIIAN KITCHEN
Delectable memoirs of living on the slopes of Mt. Hualalai high above the famed Kona Coast on the beguiling Big Island of Hawaii.

 

Dear Journal – We were vacationing in Betty’s cottage in Holualoa and having the gang over for dinner.  I love Holualoa.  It’s lushness enthralls me.  Always.  This particular evening the darkening post-sunset sky was alarmingly beautiful with streaks of gold and a kind of neon orange spraying the fuschia, purple and hot pink clouds with warmth.   Those colors seemed to paint the evening itself with yummy anticipation.  I waited with excited patience for our Hawaiian friends to wend their way, in the growing darkness, down the garden path past the monstera and over-loaded lemon tree, past the ghostly silhouettes of grandfather palms and birds of paradise, past the lilikoi and cherry guava trees to knock, knock, knock on the front door.  Everyone was bringing a little something to contribute, potluck style.  I had banana daiquiris ready to go and some Creamy Chicken 'Chiladas baking.  Great energy and scrumptious pupus were topped off with animated chatter and some good belly laughs.  As the evening wound down and good-byes were in order, I bade my wonderful guests aloha and watched them weave back up the garden path, bathed in silvery moonlight.  As I waved good night I was filled with that delicious, happy, warm, soulful satisfaction that comes only from the combination of a spectacular sunset sky, a picture book cottage tucked into a lush tropical garden jungle, old friends with good stories and a feast of Hawaiian proportions.  Oh yes and having my Creamy Chicken 'Chiladas dish practically licked clean.  Good night Hawaii.

3 tablespoons butter
1 smallish Maui, Vidalia, Walla Walla or other sweet onion, thinly sliced 

3 ½ cups shredded cooked chicken

8 ounce package cream cheese, softened
Few dashes chili pepper water (only in Hawaii!) or hot pepper sauce (like Tabasco)

Hawaiian salt, freshly ground black pepper
Oil

10 – 6-inch flour tortillas

1 cup tomatillo (green) salsa

1 small tin (4 ounces) diced mild green chiles
3 green onions, chopped
1/3 cup black olives, chopped

2 cups grated Monterey Jack

Lime wedges
Extra chili pepper water or hot pepper sauce for dousing

 

 

Preheat over to 375F.  Grease 9 x 13” baking dish.  Melt butter in large skillet over very low heat.  Add onion and cook over medium high heat until onion is soft and starting to get golden brown, about 10 minutes.  Reduce heat to low and add chicken and cream cheese.  Mix lightly with fork or wooden spoon.  Add salt and pepper to taste.  Remove from heat.

 

Heat just ¼ -inch oil in medium skillet over medium high heat.  With tongs, dip tortillas one at a time into oil and fry several seconds until they blister and become limp, flipping to cook both sides of the tortillas.  Drain on paper towel lined plate.  Set aside until cool enough to handle.

 

Spoon a good 1/3 cup of filling down centre of each tortilla.  Roll tightly and set seam side down in prepared baking dish.  In a small bowl mix together salsa, diced green chiles, green onions and olives.  Spread salsa mixture evenly over tops of enchiladas and sprinkle with grated cheese.  Bake uncovered until heated through about 25 - 30 minutes.  Squeeze lime juice over just before serving and serve alongside a full bottle of Hawaiian chili pepper water or your favorite red or green pepper sauce.