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Weeknight Chicken Enchiladas

3/7/2012

 
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When I was a teenager, I wasn’t a big fan of Mexican food. At home, I would eat ground beef tacos and taco salad. If I went to a Mexican restaurant, the only thing I would ever order was a cheese quesadilla (which someone once pointed out was a Mexican grilled cheese sandwich). Thankfully, now I really like Mexican food and have a lot more options at home and when we go out!

We usually eat Mexican food at least once or twice a week at home. We have beef and chicken tacos, fajitas, chimichangas, pork green chili, quesadillas, nachos, taquitos, and these enchiladas. These are a great weeknight meal because they’re quick, easy, and delicious. Granted, these aren’t super healthy, but you could substitute low-fat cheeses and help it along.

I used to use rotisserie chicken for this meal, but I’ve been buying chicken breasts in bulk and freezing them. So now I just boil one or two breasts for about 20-30 minutes and then cut it up into very small pieces (usually quarter inch or so). If you like your Mexican food more spicy, add more chili powder or use hot chilis instead of mild; you could even add a jalapeno. You can change up this recipe to use what you have in your pantry and make it perfect for what your family will like. 
 
Weeknight Chicken Enchiladas
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Makes 6-8 enchiladas

2 cups diced chicken
1/2 teaspoon chili powder
1/4 teaspoon salt
4 ounces cream cheese, softened
2 cups cheddar cheese, shredded
Two 4-ounce cans of diced mild green chilis
Two 10-ounce cans of mild green chili enchilada sauce
6-8 tortillas
Additional 1/2 cup cheddar cheese

To make the filling, combine chicken, chili powder, and salt in a large bowl. Then add cream cheese, cheddar cheese, and green chilis. Stir until well combined. Spread 1/2 cup of filling in the middle of each tortilla and roll up.

In an oiled 9x9 pan, pour 1/2 cup of enchilada sauce on the bottom and spread it around. Place filled tortillas in pan seam side down. Pour the rest of the enchilada sauce over the top. Cover with aluminum foil and bake at 350 degrees for 20 minutes. Uncover, top with 1/2 cup cheddar cheese, and bake uncovered for 10 additional minutes until bubbling.

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Tonya link
3/7/2012 11:48:07 pm

Hi from Tonya and 4 little Fergusons,
I LOOOOVE Chicken and Enchiladas and I LOOOVE cream cheese, I am so trying this! Your recipes are incredible!

She Makes and Bakes
3/8/2012 12:27:30 am

Thanks! I hope you enjoy them. They're great for leftovers, too.

carolinaheartstrings link
3/8/2012 01:22:44 am

Hello new Tasty Kitchen friend. Thanks for inviting us over to visit your blog. It's terrific. Your enchiladas look delish. Come over and visit us again.

She Makes and Bakes
3/8/2012 01:46:31 am

Thanks! I will definitely visit you guys again. You have a great site!

Rachel
7/5/2013 01:12:12 pm

Can you freeze these?

She Makes and Bakes
7/9/2013 08:28:45 am

I have frozen them before, and I think they still taste good.


Comments are closed.

     Welcome!

    Cooking is fun and easy at high altitude, but baking can be frustrating. About 90% of my recipes work everywhere, but some are adjusted so us mountain dwellers can enjoy baked goods from scratch. I hope you find great recipes on here for your family, and I'll let you know if any are adjusted for high altitude. 

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