I got this from another mom, Wendy. She brought it to us after Jacks was born. It is super easy, and good! Enjoy!
Easy Chicken Enchiladas
from Wendy
Ingredients:
3 chicken breasts
one 4.5 oz can diced green Chile peppers
one 8 oz block of cream cheese
one 10 oz can green or red Chile enchilada sauce
fajita size flour tortillas
one cup grated cheese- either Mexican blend or Monterrey jack
Directions:
Boil chicken breasts until cooked. Cube or shred the chicken and set aside.
In skillet let cream cheese soften over low heat, stir often to keep from scalding. Add can of chopped green chilies to skillet with cream cheese. As cream cheese and chilies soften into add chicken. Keep stirring until all chicken is coated and mixed in.
Spoon 2 tablespoons of filling into top fourth of tortilla. Spread filling in a line across the tortilla, and fold in top edge over filling and continue to roll. Press seam side down into a greased baking dish.
Cover and keep in fridge until you bake.
**Do not put sauce or cheese on until you bake!**
Can stay in fridge for 2-3 days
Before baking, pour enchilada sauce over enchiladas
Top with cheese
Bake at 375 for 15 minutes
Hints:
Can make 14-16 ( I usually make my bigger so I make about 8-9)
I use all store brand ingredients.
After baked can top with salsa
To freeze:
wrap individually in wax paper and put all in freezer zip lock bag, and pull out as needed.
Can bake frozen, top with green sauce and cheese.
fajita size flour tortillas
one cup grated cheese- either Mexican blend or Monterrey jack
Directions:
Boil chicken breasts until cooked. Cube or shred the chicken and set aside.
In skillet let cream cheese soften over low heat, stir often to keep from scalding. Add can of chopped green chilies to skillet with cream cheese. As cream cheese and chilies soften into add chicken. Keep stirring until all chicken is coated and mixed in.
Spoon 2 tablespoons of filling into top fourth of tortilla. Spread filling in a line across the tortilla, and fold in top edge over filling and continue to roll. Press seam side down into a greased baking dish.
Cover and keep in fridge until you bake.
**Do not put sauce or cheese on until you bake!**
Can stay in fridge for 2-3 days
Before baking, pour enchilada sauce over enchiladas
Top with cheese
Bake at 375 for 15 minutes
Hints:
Can make 14-16 ( I usually make my bigger so I make about 8-9)
I use all store brand ingredients.
After baked can top with salsa
To freeze:
wrap individually in wax paper and put all in freezer zip lock bag, and pull out as needed.
Can bake frozen, top with green sauce and cheese.
Mmm...I just made this and it's in the oven now! Can't wait to try it. Thanks for sharing your recipes :) I also made the crab cakes this past weekend - I added Tony's to make them "cajun" - SO good! :)
ReplyDeleteI'm glad your enjoying the recipes! I love to cook, so I thought it should be a part of my blog! I add some Tony's too my crab cakes sometimes too, we like it spicy around here.
ReplyDeleteWe had these tonight for supper. They were easy to make and tasted delicious! Thanks for the recipe.
ReplyDelete